Mexican Casserole

• 2 lb. round beef
• 2 c. chopped onion
• 1 (56 oz.) stewed tomatoes
• 4 tsp. cumin
• 1 tsp. pepper
• 12 corn tortillas or so
• 1 (12 oz.) cream cheese, softened
• 1 or 2 cans diced green chilies (to taste)
• 2 c. Jack cheese, shredded
• 2 c. enchilada sauce

1. Cook beef with onion; add tomatoes, enchilada sauce, cumin, salt and pepper.
2. Bring to boil; reduce heat, cover and simmer for 5 minutes.
3. Pour 1/2 meat sauce into casserole dish.
4. Spread tortillas with cream cheese.
5. Layer 4 tortillas on top of sauce. Sprinkle with green chilies.
6. Sprinkle with some of the Jack cheese.
7. Repeat layers.
8. Bake, uncovered, at 350u0b0 for 15 minutes. Sprinkle top with Jack cheese.
9. Bake 10 to 15 minutes more.

round beef, onion, tomatoes, cumin, pepper, corn tortillas, cream cheese, green chilies, cheese, enchilada sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=643996 (may not work)