Mexican Casserole

• 2 ½ lbs. ground chuck
• 1 large onion, chopped
• salt and pepper
• 1 can cream of mushroom soup
• 1 can golden mushroom soup
• 8-oz. carton sour cream
• ¼ cup milk
• ¼ tsp. garlic salt
• 12 corn tortillas
• 1 stick butter, melted
• 2 cans chopped green chilis
• 1 14 ½ can diced tomatoes, drained
• 1 lb. grated sharp cheddar cheese
• 1 10-oz. pkg. Chopped frozen spinach, thawed and drained (if no time to defrost, cook and drain)

Brown meat and onions; drain if desired.  Add tomatoes and spinach; season with salt and pepper.  Combine soups, sour cream, milk, and garlic salt.  Dip 6 tortillas in butter.  Line bottom of lasagna dish with 6 tortillas.  Top with meat mixture; scatter chilis on top, then ½ grated cheese.  Dip next 6 tortillas in butter and arrange over cheese.  Cover with soup/sour cream mixture, then with remaining cheese.  Cover with saran wrap and refrigerate overnight.  Remove saran wrap and bake in preheated 325-degree oven for 1 hour.  Serve with salsa on the side.

(Jerry)