1 pound ground beef
1 medium onion, chopped
1 can jalapeno peppers, chopped and seeded
1 can cream of mushroom soup
1 can cream of chicken soup
1 can enchilada sauce
1 package flour tortillas
2 cups grated cheese
In a skillet, cook ground beef until brown and saute onion until clear. Drain and add peppers, soups and sauce to mixture. Heat. Spray a 9 x 12 inch pan with vegetable spray. Tear tortillas into pieces and cover bottom of pan. Alternate layers of the meat mixture, grated cheese and tortillas, ending with cheese. Bake for 1 hour at 350F. Serve with sour cream. Serves 6 to 8.
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