Enchilada Pie

• 1 1/2 lbs. ground beef (cooked)
• 1 large onion (chopped)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can chopped green chilies
• 1 can mild enchilada sauce
• 1 pkg. of 10 inch tortillas
• 1 pkg. shredded cheddar cheese
• 2 c. shredded Monterey Jack cheese
• 1 pt. sour cream, salsa or taco sauce

Directions:

May substitute cream of celery for cream of mushroom soup. Brown beef and onion. May season with salt and pepper; drain fat. combine soups, chilies, and enchilada sauce and add to beef. Mix well. Line a 9x13 pan with 1/2 the tortillas, beef mixture, and cheese. Repeat for the second layer. Bake for 50-60 minutes at 350 degrees until bubbly and brown. Cool slightly before cutting in squares. Top with sour cream and salsa or taco sauce.

By Robin