2 lbs. ground beef
1 lg. onion
1 (10 oz.) can tomato with green chilies
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can enchilada sauce (mild)
2 doz. corn tortillas, cut in 1/2 or 1/4
2 c. shredded Cheddar cheese

Saute meat and onions until lightly browned, stirring to crumble.

Stir in remaining ingredients except cheese and tortillas.

Alternately layer meat mixture and tortillas beginning and ending with meat in greased 13x9x2 inch pan. Sprinkle with cheese and cover with aluminum foil and seal. Bake 35 minutes at 350 degrees or until bubbly.