2 lb. ground beef
Salt to taste
3/4 lb. grated cheese
2 cans mushroom soup
1/4 oz. can chopped chilies
1 lg. onion
1 (10 oz.) can enchilada sauce
1 can water
1 pkg. tortillas

Brown beef and onions, season with salt. Add enchilada sauce and simmer. Dilute soup with water. Heat. Add chilies.

Line large casserole with tortillas, cover with 1 inch of meat mixture. Sprinkle with cheese. Add 1 cup soup mix and several small pieces tortilla. Continue layering ending with cheese. Cover; let stand overnight in refrigerator. Bake at 350 degrees for 45 minutes or until bubbly in center.