2 lb. lean ground beef
Salt and pepper to taste
1/2 chopped onion
1 can mild enchilada sauce (or make your own chili from meat)
2 cans cream of mushroom soup
1 can water
1 sm. can chopped green chilies
1 lb. cheese (cheddar, Swiss, Mozzarella, or mixture of each), grated
2 dozen soft corn tortillas

Brown meat and onion, add salt, pepper and enchilada sauce. In separate pan, heat soup, water, and chilies. Line 4 quart casserole with broken tortillas. Add meat mixture, 1/2 of the cheese, soup mixture, then remainder of cheese. Bake at 350 degrees for 45 minutes, covered, then 15 minutes, uncovered. Serves 8-10. Tortillas make a crust.

VARIATIONS: Use other kinds of cream soups, fewer tortillas if you like, different cheeses. Can be frozen or reheated.