1-1 1/2 lbs. ground beef
10 flour tortillas (8 inch)
1 lb. Monterey Jack cheese, grated
1 lb. cheddar cheese, grated
1 1/4 c. sliced green onions
1 (4 oz.) can chopped green chilies
2 tbsp. butter, melted
Picante sauce or salsa
Sour cream

Brown ground beef and drain. Preheat oven to 400 degrees. Lightly butter two 8 inch round layer cake pans. Place 1 tortilla in each pan. Combine cheeses in a bowl. Sprinkle cheeses over each tortilla. Add browned meat and then sprinkle green onions and chilies on top. Top with another tortilla and repeat procedure. Repeat until there are 4 layers in each pan. Top with fifth tortilla. Brush tops with melted butter. Bake stacks, uncovered, in preheated 400 degree oven for 20 minutes or until cheese is melted and tops are lightly browned. Let cool 5 minutes. Invert serving platter over cake pan; carefully flip and turn stack-up out onto platter. Repeat with second pan. Cut stacks into wedges and serve with picante sauce or salsa and sour cream. Adjust amount of browned beef and cheeses to your liking.