Tk's Mexican Green Chili Casserole

• 1 -2 lb ground beef (depending upon how much beef you like in yours.)
• 2 cups grated Mexican blend cheese (ie ( jack and cheddar)
• 2 (6 ounce) canschopped New Mexico green chilies
• 1 (6 ounce) canwhole New Mexico green chilies
• 1 purple onion, chopped
• 1 (8 ounce) can Campbell's Cream of Chicken Soup
• 1 (8 ounce) can Campbell's cheddar cheese soup
• 18 -24 corn tortillas

1. Brown ground beef and set aside.
2. Combine chopped green chilies, onion, and soups in a bowl, mix well.
3. Add ground beef to soup mixture.
4. Heat 1/4" of oil (canola or vegetable) in a skillet.
5. Heat the tortillas one at a time in the warm oil just enough to coat then begin to layer in a 13" x 6.5" casserole dish.
6. Spread a layer of your soup/chili mixture on top of tortillas, sprinkle some grated cheese on top of each layer and continue layering until you reach the top of your casserole dish.
7. Final top layer of tortillas, sprinkle remainder of your cheese on top of tortillas.
8. Cut your whole green chilies into strips and arrange in an attractive pattern on top.
9. Bake at 350 in the oven until casserole is bubbling and top cheese is melted and a little brown.

ground beef, blend cheese, canwhole new mexico, purple onion, campbells cream, campbells cheddar cheese soup, corn tortillas

Taken from www.food.com/recipe/tks-mexican-green-chili-casserole-459199 (may not work)