Enchilada Casserole - cooking recipe

Ingredients

1 lb. ground beef
2 to 3 Tbsp. cumin
garlic powder and chili powder
1 (10 3/4 oz.) can tomato soup
1 can water, less 1-inch; fill with evaporated milk
1 (15 oz.) can chili (no beans)
1 lb. grated Cheddar cheese
2 bunches green onion, chopped (optional)
1 (8 oz.) pkg. frozen tortillas

Preparation

Brown meat and spices. Combine soup, water and milk.
In large casserole, place layer of tortillas, sauce, cheese and onion. Repeat until all are used.
Bake at 350\u00b0 to melt cheese.
You may top with shredded lettuce and chopped ripe olives before serving or more onions for decoration.