1/4 lb. butter
12 corn tortillas
3/4 lb. sharp cheddar cheese, shredded
1 lg. onion, grated
1 (4 oz.) can peeled green chili pepper, diced
1 (10 oz.) can condensed cream of mushroom soup

Melt butter in skillet. Dip tortillas in butter one at a time and layer a wide shallow casserole with cheese, onion and chilis between. (Remove seeds before dicing chilis if you want less fiery seasoning.) Spread soup over all.

For variety, you may brown 1 pound hamburger and layer it with other ingredients.

Bake at 350 degrees for 45 minutes to 1 hour. Makes 6 to 8 servings.