Michelle's Mexican Beef Casserole

2 small cans green chilies
1 large onion, chopped
1 pkg. frozen spinach, squeezed dry, optional
1 can golden mushroom soup
1/4 c. milk
1/2 t. garlic powder
8 oz. pkg shredded cheddar cheese, I used Mexican cheese
2 lbs. ground chuck, cooked, drained, and rinsed
14.5 oz. can diced tomatoes, undrained
1 can cream of mushroom soup
16 oz. sour cream
1/2 c. margarine melted*
10-12 corn tortillas*

Place drained and rinsed meat back in skillet and add onion, tomatoes, spinach(if using), salt, pepper, and 1 can of chilies. Heat through. Combine soups, sour cream, milk, garlic powder, and remaining green chilies. Arrange a layer of tortillas in bottom of sprayed 9x13 dish. *If using corn tortillas, soften them in melted butter first. Layer remaining ingredients as follows: 1/2 of meat mixture, 1/2 of soup mixture, 1/2 of cheese. Then add another layer of tortillas, repeating layers with remaining mixtures. Refrigerate overnight. Bake uncovered at 350 for 45 minutes. Serve with Mexican caviar, red beans and rice, salsa, and sangria. *I used 6" flour tortillas, which did not have to be softened first.

**The flavor of the casserole itself was good, but I didn't care for the tortillas inside. They were hard to cut and a little soggy. Next time I'll just serve them on the side..and maybe brown/crisp them up a little first. My husband liked it!

1st picture: layer of tortillas. 2nd picture: meat mixture. 3rd picture: soup mixture. 4th picture: shredded cheese. 5th picture: after baking and ready to serve.