Easy Enchilada Pie

• 1 lb. lean ground beef
• 1 small onion, chopped.
• 1 (8 oz.) can tomato sauce
• 1 (1 1/4 oz.) pkg. taco seasoning
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1/2 c. skim milk
• 12 (6 inch) corn tortillas
• 8 oz. shredded Cheddar cheese

1. In large skillet, brown lean ground beef and onion; drain off excess fat.
2. Stir in tomato sauce and taco seasoning.
3. Bring the mixture to a boil.
4. Reduce heat, simmer, uncovered, for 5 minutes. Remove the skillet from the heat.
5. Stir together the condensed soup and milk.
6. Spoon half the soup mixture into a 13x9x2 inch pan.
7. Cut the tortillas in half.
8. Use 12 halves to place over soup in pan.
9. Spoon meat mixture over tortillas.
10. Top with remaining tortillas.
11. Spoon remaining soup mixture over the tortillas.
12. Top with cheese.
13. Bake casserole in 350u0b0 oven for 30 minutes or until thoroughly heated.

lean ground beef, onion, tomato sauce, taco seasoning, condensed cream, milk, corn tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68464 (may not work)