Mexican Casserole - cooking recipe

Ingredients

1 lb. ground meat
9 corn tortillas, torn into pieces
1/2 to 1 can Ro-Tel tomatoes
1 can condensed cream of chicken soup
1/2 c. milk
1 c. onions, chopped
1 c. cheese, grated

Preparation

Brown meat; drain excess fat.
Layer meat with tortillas in 9 x 12-inch pan.
Add onions and tomatoes.
Combine soup and milk and pour over top.
Cover and cook for 20 minutes on low.
Add cheese after casserole is cooked.
Yield:
6 servings.