Mexican style "lasagna"

Comment. This is a similar idea to lasagna, but with two big differences: 1. There is no tomato added and 2. Instead lasagna noodles this uses corn tortillas. The corn tortillas are essential and provides a lot of the taste. Without them, there is no point making this dish.

INGREDIENTS

1 can cream of chicken soup
1 lb grated cheese(can use either cheddar or cheddar mixed with monterey jack)
1 cup milk
2 (4 oz) chopped green chillies
1.5 lb ground beef
1 medium onion, chopped
1 tsp dried  oregano
3/4 tsp ground cumin
1 tsp garlic powder
1 tsp salt
1 (10 oz) corn tortillas, each cut into small pieces (like eights)

METHOD

1. Preheat oven to 350F.
2. In a saucepan combine the soup, milk, 3/4 of the cheese (reserve the rest for the last step). Once the cheese is melted, stir in the chillies and set aside.
3. In a skillet brown the beef with the onions. Add in the oregano, the cumin, the garlic and the salt.

4. In a well-greased 9x13 inch casserole pan add half the tortillas, spread 1/2 of the beef mix on top followed by 1/2 of the cheese mix. Repeat the layers and sprinkle with the remaining cheese.

5. Bake in preheated oven for 15 minutes, take out and let sit 15 minutes.

Makes 6 servings.