Easy Mexican Casserole

From Cooking with Paula Deen, Nov/Dec 2007

Ingredients

1. 2 pounds ground chuck
2. 1 medium onion, diced
3. 1 (10.75-ounce) can cream of chicken soup
4. 1 (10.75-ounce) can cream of mushroom soup
5. 1 (12-ounce) can evaporated milk
6. 1 (4-ounce) can chopped green chilies
7. 12 corn tortillas
8. 1 cup shredded Cheddar cheese

Instructions

1. Preheat oven to 325°. Lightly grease a 13x9-inch baking dish.
2. In a large skillet, combine ground chuck and onion; cook over medium heat until beef is browned and crumbles. Drain well.
3. In a medium saucepan, combine soups, milk, and chilies; cook over medium-low heat until warm.
4. Cut tortillas into fourths. Cover bottom of prepared baking dish with tortillas, top with half of meat mixture and half of soup mixture. Repeat layers with remaining tortillas, meat mixture, and soup mixture. Sprinkle with cheese. Bake 30 minutes, or until hot and bubbly.