I like mild enchilada sauce, but you could choose a hot sauce to spice it up. I think this is the best!
12 6-inch corn tortillas, quartered
1 lb. ground beef, browned and drained
10-oz. can enchilada sauce
15-oz. can ranch-style beans
10-3/4 oz. can cream of chicken soup
2 c. shredded Cheddar cheese
14-1/2 oz. can diced tomatoes
Arrange half the tortillas in the bottom of a lightly greased 13"x9" baking pan. Place meat on top of tortillas. Mix together enchilada sauce, beans and soup; pour over meat. Sprinkle cheese on top, then add remaining tortillas. Place diced tomatoes on top. Bake at 350 degrees for 45 minutes. Makes 6 to 8 servings.
It’s easy to keep a cutting board from slipping while you chop. Set it on a piece of non-slip mesh easily found at home improvement stores...it’s the same kind of pad used to keep area rugs from slipping!