8 tortillas
1 lb. ground beef
1 lg. onion, diced
1/2 lb. Velveeta, thin strips, grated
1 can cream of chicken soup
1 sm. (5 1/3 oz.) can evaporated milk
1 (4 oz.) can diced green chilies

Cook ground beef in 2 tablespoons fat until slightly browned. Grease large 6x10 inch casserole. Place tortilla in pan and add small amount of onion, ground beef, cheese and chilies. Repeat with remaining tortillas. Dilute soup with milk and pour over stacked tortilla. Bake at 350 degrees for 30 minutes.