1 lb. ground beef
1 med. onion, chopped
1 med. green pepper, chopped
1 1/2 c. chopped carrot
10 3/4 oz. can cream of mushroom soup
10 oz. can enchilada sauce
1 tbsp. chili powder
1 tsp. cumin
1 tsp. cinnamon
3 (8") flour tortillas
1 1/2 c. grated cheddar cheese
1 1/2 c. grated Monterey Jack cheese
4 oz. can whole green chilies, drained & each cut into 3 strips
1 c. sour cream

Preheat oven to 350 degrees. Cook ground beef, onion and green pepper in large skillet until beef is browned. Drain off fat.

Stir carrot, mushroom soup, enchilada sauce, chili powder, cumin and cinnamon into beef and cook about 3 minutes.

Place 1 tortilla in bottom of a 2 quart casserole dish. Cover with 1/3 of the meat mixture, 1/3 of the cheeses, then 4 chili strips. Repeat for second layer. Third layer, add remaining meat mixture and chilies. Top with remaining cheeses.

Bake until bubbly and cheese is melted, about 30 minutes. Serve sour cream on the side.