Spanish Casserole - cooking recipe

Ingredients

2 lb. lean ground meat
1 large onion, chopped
salt to taste
1 (10 oz.) can enchilada sauce (I use hot)
2 (10 3/4 oz.) cans cream of mushroom soup
1 (10 3/4 oz.) can water
1 small (4 oz.) can green chilies, chopped
1 (12 count) pkg. corn tortillas
3/4 to 1 lb. grated Cheddar cheese

Preparation

Brown beef, onion and salt. Add enchilada sauce and water mixed with soup and green chilies. Simmer for 30 minutes. In a large 13 x 9-inch casserole or pan, grease and line bottom with 6 tortillas. Cover with half of the meat mixture. Sprinkle half of the grated cheese on top. Continue second layer, topping with remaining cheese. Bake in oven at 350\u00b0 for 45 minutes to 1 hour until mixture is bubbly.