It might be safe to say that this is My Cowboy’s favorite dish. He’s even learned how to make it for himself when I’m not around — that’s how much he likes it! It’s really easy, and really good, and I say: “The more cheese, the better!”
1 lb. ground beef
1 small onion, chopped
20 corn tortillas, torn into small pieces
1 10-3/4 oz. can condensed tomato soup
1 4 oz. can chopped green chilies
1 10 oz. can enchilada sauce
2-3 cups of shredded Monterrey Jack cheese
Brown the onion with the beef, and drain.
Mix together the torn-up corn tortillas, tomato soup, green chilies, and enchilada sauce; then mix with the ground beef mixture, and put into a greased 9×13″ baking dish.
Top with 2-3 cups of shredded Monterrey Jack cheese. Bake at 350 degrees for about 40 minutes, or until the cheese is golden around the edges and bubbly all through. Serve with chopped tomatoes, sour cream, and whatever other fixins you like.