Enchilada Casserole

Enchilada Casserole

* 1 1/2 lb Ground beef
* 1 md Onion, chopped
* 1 14 oz can enchilada sauce
* 1 Can cheddar cheese soup
* 1 Can cream of chicken soup
* 1 Can cream of mushroom soup
* Salt and pepper to taste
* 8 oz Shredded cheddar cheese
* 10 Corn tortillas

Fry ground beef and onion until ground beef is lightly browned. Drain well.
Stir in enchilada sauce and soups. Add garlic powder, onion powder, chili
powder, and cumin to taste. Simmer a few minutes, stirring often, until all
ingredients are blended.

In a 13x9 pan, spread a small amount of the beef filling in bottom of pan.
Sprinkle with cheese. Cover with 5 of the tortillas torn into strips. Add
more filling, cheese, another layer of tortillas, then final filling layer.
Bake in 350 degree oven for 30-45 minutes (until tortillas are soft).
Sprinkle top with grated cheese during final 10 minutes of cooking.

Best if refrigerated several hours before baking. Adjust cooking time to 1
hour.