Enchilada Casserole(Serves 6 To 8)

• 1 1/2 to 2 lb. lean ground beef
• 1 c. chopped onion
• 2 (8 oz.) cans tomato sauce
• 2 Tbsp. red chili powder
• 1 tsp. cumin powder
• 1/2 tsp. oregano
• 1 lb. Colby or Cheddar cheese, grated
• 1 can cream of chicken soup
• 1 c. sour cream
• 1 (4 oz.) can chopped green chili
• 18 to 24 corn tortillas, torn or cut into 2-inch squares

1. Cook meat and onion together until meat is browned.
2. Add tomato sauce, chili powder, cumin powder and oregano.
3. Simmer 5 to 10 minutes to blend flavors.
4. (The consistency should be like spaghetti sauce.
5. If it seems too dry, add either water or more tomato sauce.)
6. Using a separate bowl, mix chicken soup, sour cream and green chilies together; set aside.
7. In a 9 x 13 x 2-inch dish, begin layering ingredients, starting with the corn tortillas to cover the bottom of the pan.
8. Add half of the meat sauce and sprinkle with cheese.
9. Add another layer of tortillas, then rest of the meat sauce and some cheese. Top with a final layer of tortillas.
10. Spread the soup mixture over the tortillas and sprinkle with the remaining cheese.
11. Bake at 350u0b0 for 30 to 45 minutes.

lean ground beef, onion, tomato sauce, red chili powder, cumin powder, oregano, cheddar cheese, cream of chicken soup, sour cream, green chili, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396831 (may not work)