FIREBIRD CASSEROLE

FIREBIRD CASSEROLE

3 lb. ground beef
2 small onions, diced
2 tbs olive oil
4 cans condensed cream of mushroom soup
2 soup cans milk
12 corn tortillas
2 lb. shredded Cheddar cheese
2 cans diced green chilies, drained
1 tsp Tobasco

Brown beef and onion in oil. Stir to crumble meat.
Combine soup and milk in large pot. Stir over
medium heat until smooth. Then add chilies and
Tobasco sauce. Cut tortillas in 1in squares. Put
large pot lid upside down in Dutch oven and line with
foil. Make layer of tortilla squares in bottom. Spread
with layer of 1/2 cooked meat, then 1/2 of soup
mixture, then 1/2 of cheese. Repeat layers and top
0with remaining tortilla squares. Bake 20-30
minutes. For more fire, use 1/2 Jalapenos and 1/2
green chilies