2 (10 3/4 oz.) cans enchilada sauce
2 cans cream of mushroom soup
1 1/2 lb. hamburger meat
12 corn tortillas, crushed (or can use corn chips)
Cheese of your choice: Mexican Velveeta, plain Velveeta, grated mild cheddar, etc.

Brown meat; drain off grease. Add soup and enchilada sauce; mix well. Put in casserole dish 1/2 of tortillas, 1/2 of meat sauce and top with half of cheese. Repeat these layers and top with cheese. Bake at 350 degrees for 20 to 25 minutes.