2 lb. lean ground meat
1 large onion, chopped
salt to taste
1 (10 oz.) can enchilada sauce (I use hot)
2 (10 3/4 oz.) cans cream of mushroom soup
1 (10 3/4 oz.) can water
1 small (4 oz.) can green chilies, chopped
1 (12 count) pkg. corn tortillas
3/4 to 1 lb. grated Cheddar cheese

Brown beef, onion and salt. Add enchilada sauce and water mixed with soup and green chilies. Simmer for 30 minutes. In a large 13 x 9-inch casserole or pan, grease and line bottom with 6 tortillas. Cover with half of the meat mixture. Sprinkle half of the grated cheese on top. Continue second layer, topping with remaining cheese.

Bake in oven at 350°F for 45 minutes to 1 hour until mixture is bubbly.

Optional: May dot with jalapeno slices on top of cheese. Cover and refrigerate overnight (not mandatory).