A rich and creamy casserole filled with ground beef and chiles.

Creamy Enchilada Casserole

1 pound lean ground beef
1 (12-ounce) can evaporated milk
1 (10.75-ounce) can condensed cream of mushroom soup
1 (10.75-ounce) can condensed cream of chicken soup
1 onion, chopped
1/4 cup taco sauce
1 (4-ounce) can diced green chilies, drained
12 (8-inch) flour tortillas, cut into 2 x 1/2-inch strips
1 (10-ounce) can enchilada sauce
1 cup shredded colby cheese

1. Preheat oven to 375°F (190°C) Lightly grease a 13 x 9 x 2-inch baking dish.
2. In a large skillet, brown ground beef; drain. Stir in evaporated milk, cream of mushroom soup, cream of chicken soup, onion, taco sauce and green chiles; stir well.
3. Place a layer of half the tortillas on bottom of prepared pan, add half the enchilada sauce and top with half the beef mixture; repeat. Sprinkle colby cheese evenly over top.
4. Bake for 30 minutes until thoroughly heated.

Makes 6 servings.