Mexican Casserole

• 1 1/2 lb. ground beef
• 1 onion, chopped
• 1 can Ro-Tel tomatoes, diced
• 1 can cream of chicken soup
• 1 can cheese soup
• 1 large can evaporated milk
• 1 small can chopped green chilies
• 1 pkg. corn tortillas, quartered
• grated cheese and/or sliced Velveeta
• salt, pepper and garlic powder to taste

1. Brown meat and add seasonings; set aside.
2. In separate pan, cook onion in small amount of margarine (or spray).
3. Add tomatoes, soups, milk and chilies to onion.
4. Line a greased 9 x 13-inch casserole pan with tortilla pieces (enough to cover bottom), then add a layer of soup mixture, a layer of cheese and a layer of meat.
5. Add another layer of tortillas and continue layering ingredients until all are used.
6. Bake at 350u0b0 for 30 minutes.

ground beef, onion, rotel tomatoes, cream of chicken soup, cheese soup, milk, green chilies, corn tortillas, grated cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=490984 (may not work)