2 lbs. ground meat
1 lg. onion, chopped
1 (10 oz.) pkg. frozen spinach, chopped (optional)
1 (16 oz.) can tomatoes
1 (10 oz.) can Ro-Tel tomatoes & green chilies
1 tsp. salt
1/2 tsp. pepper
1 can golden mushroom soup
1 (8 oz.) carton sour cream
1/4 c. milk
1/4 tsp. garlic powder
16 to 20 corn tortillas
1 (4 oz.) can green chilies, chopped
1/2 lb. cheddar cheese, grated
1 can cream of mushroom soup

Cook and drain meat. In separate skillet, cook onion until transparent and add to meat. Cook and drain spinach. Mix with tomatoes, Ro-Tel, salt and pepper. Combine with meat and simmer until thickened. Mix soups, sour cream, milk and garlic powder. Place tortillas on the bottom and sides of a 3-quart casserole. Spoon the meat mixture into the casserole. Scatter green chilies on top. Next, layer some grated cheese. Place a layer of tortillas on the cheese and cover with soup mixture. Sprinkle with more cheese. Bake at 350 degrees for about 35 to 40 minutes. Serves 8 to 10. This is best if made ahead of time and refrigerated or frozen.

(Kindergarten Teacher)