1 lb. ground beef
1/2 cup onion, chopped
1 can green chili enchilada sauce
1 can cream of chicken soup
10 regular flour tortillas, torn into bite-sized pieces
2 cups cheese, grated
Directions: Brown ground beef and onions in a large skillet. Add salt, pepper, garlic, cumin, or chili powder if you like. Add the soup and enchilada sauce, then stir in tortilla pieces. Put in a 9x13 inch casserole dish and bake at 375°F until cheese is melted. Can be made ahead and stored in refrigerator. Freezes and reheats well.
Notes: To make a lower fat version, use lean ground beef, reduced fat soup, and a low fat cheese. If you want to reduce the carbs, use fewer tortillas. This dish is always a crowd pleaser and goes fast at covered dish luncheons.