Mexican Casserole - cooking recipe

Ingredients

4.5 oz. green chilies (mild)
10 oz. enchilada sauce (mild)
corn taco shells (can use the boxed kind that has 10 prefolded shells)
1 can cream of mushroom soup
1 1/2 lb. Longhorn cheese
1 1/2 lb. ground chuck

Preparation

Brown and drain meat.
Add chilies, enchilada sauce and cream of mushroom soup.
Mix.
Put about 1/2 cup in bottom of a baking pan or casserole dish.
Layer shells (break the folded shells so there are two halves).
Put mixture over shells and then shredded cheese.
Another layer of shells, mixtures and end with cheese. Bake at 350\u00b0 for 30 to 40 minutes.