Categories: Casseroles, Ground beef, Mexican 
      Yield: 8 servings 
  
  1 1/2 lb Ground round 
      1 sm Onion; diced 
      1 tb Oil 
      2 cn Cream of chicken soup 
      1    Soup can milk 
      4 oz Green chiles; diced 
     24    Corn tortillas 
      1 lb Cheddar cheese; shredded 
  
  Brown beef and onion in oil, stirring to crumble meat. Combine soup 
  and milk in saucepan and cook, stirring, over medium heat until 
  smooth. Then add chiles. Cut torillas in 1 inch squares and make 1 
  layer in baking dish using half of squares. Spread with layer of half 
  of cooked meat, then with half of soup mixture and half of cheese. 
  Repeat layers. Bake at 325~ for 20-30 minutes.