1 pkg. 12 corn tortillas
2 cans enchilada sauce
1 can V-8 juice
1 med. pkg. Velveeta cheese
2 lbs. ground round or chuck
1 green pepper, diced
1 lg. onion, diced
2 cans chili without beans
Salt & pepper
Parsley flakes

Saute onions and green peppers in butter. Add meat and chili and simmer. Line bottom of large baking pan with 1 layer of tortillas and pour half of the V-8 over them. Add half the V-8 over them. Add half the meat mixture. Slice cheese and cover with 1 can enchilada sauce. Repeat with another layer of tortillas, meat mixture and cheese. Cover with another can of enchilada sauce. Crumble remaining tortillas and cheese over the top. Sprinkle with parsley. Bake at 350 degrees for 1 hour. Serves 6.