Enchilada Pie

• 2 lb. lean ground beef
• 1 medium onion, finely chopped
• 1/2 tsp. garlic powder
• 1 (8 oz.) can tomato sauce
• 2 c. canned tomatoes, chopped
• 1 (4 oz.) can chopped green chiles
• 1 (1 1/2 oz.) pkg. taco seasoning mix
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 Tbsp. chili powder
• 1 (14 oz.) pkg. corn tortillas
• 1 (10 3/4 oz.) can cream of onion soup (undiluted)
• 3/4 c. milk
• 2 c. (8 oz.) shredded sharp Cheddar cheese

1. Combine ground beef, onion and garlic powder in a large skillet.
2. Cook over medium heat until meat is browned, stirring to crumble.
3. Drain well.
4. Add next seven ingredients.
5. Cook mixture 5 minutes, stirring occasionally.
6. Tear each tortilla into 8 pieces. Place half of the pieces in a 13 x 9 x 2-inch baking pan.
7. Top with meat mixture.
8. Arrange remaining tortilla pieces evenly over meat mixture.
9. Combine soup and milk in a large bowl.
10. Mix well and pour over tortillas.
11. Sprinkle cheese evenly over top.
12. Bake at 350u0b0 for 45 minutes.
13. Yield: 8 to 10 servings.

lean ground beef, onion, garlic powder, tomato sauce, tomatoes, green chiles, taco seasoning mix, salt, pepper, chili powder, corn tortillas, cream of onion soup, milk, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=729527 (may not work)