Enchilada Casserole

• 1- 1/2 pound Ground Beef
• 1 can (11 Oz.) Wolf Brand Chili, No Beans
• 1 can Cream Of Mushroom Soup
• 1 whole Chopped Onion, Small
• 4 cups (16 Oz.) Grated Cheddar Cheese
• 12 pieces Corn Tortillas

1. Brown ground beef in frying pan.
2. Drain meat and add chili and mushroom soup.
3. In a greased 2 to 3 quart casserole dish, place a single layer of corn tortillas on the bottom.
4. Spread 1/3 of the meat mixture over tortillas.
5. Sprinkle with 1/3 of the onions and 1/3 of the cheese.
6. Spread another layer of tortillas, meat, onions and cheese.
7. Spread a final layer of the same, ending with cheese.
8. Bake at 350F for 35 to 45 minutes, or until bubbly.

ground beef, brand chili, cream of mushroom soup, onion, cheddar cheese, corn tortillas

Taken from tastykitchen.com/recipes/main-courses/enchilada-casserole-2/ (may not work)