2 lb. ground beef round or chuck
6 to 8 corn tortillas
2 (10 oz. ea.) cans cream of chicken soup
1 can water (use empty soup can)
1 (5 oz.) can Pet or Carnation evaporated milk
1 small can green chiles
grated cheese
Tabasco sauce (optional)
salt and pepper

Brown meat in small amount of olive or vegetable oil. Add soup, water and milk. Cook until mixed together nicely.

Dip tortillas in mixture one at a time, place in a casserole dish. Layer tortillas, some of the meat mixture, add cheese and Tabasco (if desired), until all the mixture is use. Season with salt and pepper. Top with grated cheese and bake at 350°F until bubbly.

Makes 6 to 8 servings.

Submitted by: PETE SADLER