Sonora Casserole

• 2 lb. ground beef
• 1 medium onion, chopped
• 1 can chopped green chilies
• 1 small can evaporated milk
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 12 to 14 slices American cheese
• 15 to 18 corn tortillas (may use flour tortillas, if desired)

1. Brown ground beef with onion in large skillet.
2. Add chilies, evaporated milk and soups to ground beef.
3. Tear tortillas into small pieces.
4. Layer in a 9 x 13-inch pan as follows:
5. layer of meat followed by layer of tortillas followed by cheese.
6. Do this twice, ending with cheese.
7. Casserole may be refrigerated or frozen at this point for later use.
8. Bake at 350u0b0 for 30 minutes or until bubbly.
9. If casserole is frozen, thaw in refrigerator before baking or increase baking time if starting from frozen state.
10. Serves 12.

ground beef, onion, green chilies, milk, cream of mushroom soup, cream of chicken soup, american cheese, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=879982 (may not work)