Tex-Mex Casserole

• 1 1/2 to 2 lb. ground beef
• 1 medium onion, chopped
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can mild enchilada sauce
• 1 small can chopped green chiles (jalapeno)
• 1 pkg. large 10-inch flour tortillas
• 2 c. grated Cheddar/Longhorn cheese

1. Brown ground beef and onion.
2. Drain off grease.
3. In large bowl combine the soups, undrained green chiles and ground beef mixture. Grease a 9 x 13-inch pan.
4. Spread 1/2 cup soup mixture over bottom. Tear 1/2 of tortillas into pieces about 3 x 3 inches and randomly place overlapping in pan.
5. Spoon 1/2 of soup mixture over this. Cover with 1 cup cheese.
6. Tear and randomly place remaining tortillas over this.
7. Cover with remaining soup mixture.
8. Pour enchilada sauce over top.
9. Take large, sharp knife and make 6 to 8 "cuts" down into casserole so that enchilada sauce "leaks" down into casserole.
10. Top with remaining cheese.
11. Bake, uncovered, at 350u0b0 for about 30 minutes until all is light brown and "bubbly." Take out of oven and let set about 10 minutes before serving.

ground beef, onion, cream of mushroom soup, cream of chicken soup, enchilada sauce, green chiles, flour tortillas, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858311 (may not work)