3 lb. ground
beef
2 small onions, diced
2 tbs olive oil
4 cans condensed cream of mushroom soup
2 soup cans milk
12 corn tortillas
2 lb. shredded
Cheddar cheese
2 cans diced green chilies, drained
1 tsp Tobasco
Brown beef and onion in oil. Stir to crumble meat. Combine soup and milk in large pot. Stir over medium heat until smooth. Then
add chilies and Tobasco sauce. Cut tortillas in 1in squares. Put large pot lid upside down in Dutch oven and line with foil. Make
layer of tortilla squares in bottom. Spread with layer of 1/2 cooked meat, then
1/2 of soup mixture, then 1/2 of cheese. Repeat layers and top 0with remaining
tortilla squares. Bake 20-30 minutes. For
more fire, use 1/2 Jalapenos and 1/2 green chilies
