Enchilada Casserole

1 lb. ground meat	1/2 c. chopped onions
1 can cream of chicken soup	1 can cream of mushroom soup
1 can enchilada sauce	1/2 lb. longhorn cheese, grated
1 pkg. corn tortillas (cut in halves) (10)

Brown meat and onions in large skillet.
Add soups and enchilada sauce and simmer for 15 minutes.
Place 1/3 of cut tortillas in bottom of casserole, top with meat mixture, then grated cheese, making three layers.
Bake 20 to 30 minutes at 350°.

Serves