flour tortillas
1 to 2 lb. ground beef chuck
2 (15 oz. ea.) cans enchilada sauce
1 (4 oz.) can diced green chilies
1 (22 oz.) can mushroom soup (family size)
1 (8 oz.) pkg. shredded cheddar cheese (I use Mexican "fiesta" blend)

Brown ground beef chuck in skillet, drain off grease.

In a big mixing bowl, add meat, enchilada sauce, chopped green chilies, mushroom soup - stir together well.

Spray a casserole dish with non-stick cooking spray (Pam). Tear up tortillas into bite size pieces and make a layer in the bottom of the dish. Fill dish halfway with the above mixture. Repeat layering then top with shredded cheese.

Bake at 350°F for about 30 minutes til' nice and bubbly. Serve with tortilla chips.

Variation: If you like your food spicy you can use the hot enchilada sauce instead of the mild and add a can of Rotel.

Submitted by: Evelyn Reyna