1 can mushroom soup
1/2 lb. Velveeta cheese, diced
14 oz. can chilies, chopped
2 lbs. ground beef
1 med. onion, chopped
1 tsp. salt
1 can enchilada sauce, hot or mild
1/2 doz. tortillas, quartered or 1 doz. sm.

Mix soup with 1/3 soup can of water, cheese and chopped chilies, melt all together. Brown beef and onion. Add salt, pour off grease. Add enchilada sauce and simmer. Line bottom of casserole dish with quartered tortillas. Layer meat mixture and then layer soup mixture. Repeat, ending with soup. Bake 1 hour at 300 degrees. (If casserole becomes brown too soon, cover with foil.) Garnish with grated cheese.