Enchilada Pie

• 1 pound ground chuck
• 1 onion, chopped
• 1 (14 1/2-ounce) can cream of mushroom soup
• 2 small cans diced green chilies
• 1 (14 1/2-ounce) can whole tomatoes, crushed
• 1 (14 1/2-ounce) can tomato sauce
• Vegetable oil
• 1 package (6 tortillas) corn tortillas
• 1 package (2 cups) shredded Colby jack cheese

1. Preheat the oven to 350 degrees F.
2. Brown the meat and onion together, drain.
3. In a saucepan, cook the soup, chilies, crushed tomatoes, and tomato sauce.
4. Add the browned meat and simmer on low heat.
5. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft.
6. Place 4 of the warmed tortillas in the base of a casserole dish and top with 1/2 of the meat mixture.
7. Sprinkle with 1/2 of the cheese.
8. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese.
9. Bake for 30 minutes.

ground chuck, onion, cream of mushroom soup, green chilies, tomatoes, tomato sauce, vegetable oil, corn tortillas, jack cheese

Taken from www.foodnetwork.com/recipes/enchilada-pie-recipe.html (may not work)