(Jerry)

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.