Easy Mexican Casserole

• 1 pound Hamburger Meat, Browned And Drained
• 1/2 cups Diced Onion
• 2 cans (10.75 Oz. Can) Cream Of Mushroom Soup
• 1/4 cups Water
• 1 can (10 Oz. Can) Diced Tomatoes With Green Chilies
• 1 package (1 Oz. Packet) Taco Seasoning
• 5 whole Tortillas
• 2 cups Grated Cheese

1. Fry hamburger meat and onions together.
2. Drain and set aside.
3. Mix soup, water, tomatoes with chilies (I use Ro-Tel), and taco seasoning in a saucepan.
4. Bring to a boil, reduce heat and simmer to blend flavors.
5. Add meat and onions to the soup mixture (at this point, if the mixture looks a little too thick, you could add a tad more water, but usually you dont have to).
6. Lightly grease a 9 x 12 casserole dish.
7. Tear up tortillas (you may need a few more or less) into bite-sized pieces and layer on the bottom of the dish.
8. Top lightly with grated cheese.
9. Spoon on a portion of soup mixture.
10. Continue this layering process until you are out of soup mixture and end by topping your last layer of soup with grated cheese (I use a cheddar/mozzarella blend).
11. Bake at 350 degrees until melted and bubbly.
12. Serve with your favorite tortilla chips.

hamburger, onion, cream of mushroom soup, water, tomatoes, whole tortillas, grated cheese

Taken from tastykitchen.com/recipes/main-courses/easy-mexican-casserole-2/ (may not work)