Enchilada Casserole

1 1/2 lb. lean ground meat
4 cloves garlic, finelly minced
1 small can chopped green chiles
1 can evaporated milk
salt and pepper to taste
1/2 lb. longhorn or Monterey Jack cheese, grated
2 medium onions, chopped
1 tbsp. chili powder
1 can tomato soup, undiluted
1 pkg. corn tortillas, pieces

Brown meat; add onions, garlic, chili powder and cook until onions are clear.  Add green chiles, tomato soup and milk and cook until soup liquifies.  If desired, salt and pepper to taste.

Grease casserole and layer tortilla chips, meat misture and cheese two times.  Cover and bake at 350 for 30 minutes.  Uncover and cook 5 minutes longer.  Serve with additional grated cheese and picante sauce.

Brenda Camp