Green Enchiladas(Casserole)

• 2 lb. lean ground beef
• 1 to 2 (1 lb.) pkg. frozen green chili (Bueno brand is great)
• 2 cans Campbell's cream of mushroom soup
• 1 doz. pkg. corn tortillas
• 3 c. grated cheese

1. Mash and cook ground beef, drain oil.
2. One at a time, add chili and both cans of cream of mushroom, stirring to mix well after each item.
3. Heat five more minutes to blend ingredients.
4. Turn heat off. Cover bottom of pan with thin layer of mixture.
5. Tear each corn tortilla into 5 or 6 pieces (4 at a time).
6. Cover layer of mixture with pieces of corn tortilla.
7. Top with layer of mixture, generously, and sprinkle cheese on top.
8. Repeat 1 to 2 more layers of corn tortilla pieces, mixture and cheese.
9. Heat in oven at 350u0b0 for 15 to 20 minutes, until corn tortillas soften, or microwave on High for at least 10 minutes.
10. Serve with rice and salad.
11. Yields approximately 8 to 10 servings.

lean ground beef, frozen green chili, campbells cream, corn tortillas, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163625 (may not work)