10 corn tortillas or packaged, pre-fried tortillas, broken into quarters
2 lbs. ground beef
1 med. clove garlic, minced
1 med. onion
1 (7 oz.) can green chilies, drained and diced
1 (10 1/2 oz.) can mushroom soup
1 (1 lb.) can stewed tomatoes
1/2 tsp. chili powder
Salt and pepper to taste
1 lb. Longhorn cheese, shredded

Cut corn tortillas in quarters. Dip quarters in small amount of hot cooking oil for just a few seconds on both sides. Tortillas should be slightly crisp. Drain on paper toweling. Crumble beef into heated skillet. Add garlic and onion. Cook over moderate heat, stirring occasionally, until meat loses red color. Drain off grease.

Combine chilies, soup and tomatoes. Add to meat mixture with chili powder, salt and pepper. Mix well. Arrange half of tortilla quarters in rows slightly overlapping in greased, shallow baking dish, 9 x 13 inches. (Two smaller, shallow baking dishes may be used, if desired).

Spoon half of meat mixture on top of tortillas. Sprinkle half of cheese on meat mixture. Repeat layers, ending with cheese. Cover loosely with foil. Bake in oven preheated to 350 degrees for 45 minutes to 1 hour. Decorate edge of baking dish with additional tortilla quarters, if desired. 10 to 12 servings. (Dish may be assembled several hours before serving. Allow it to come to room temperature before baking.)