1 can (10 3/4 oz.) Campbell’s® Cream of Mushroom 1 can (about 4 1/2 oz.) chopped green chiles 12 corn tortillas 1 lb. ground beef, cooked and drained 1 1/2 cups grated Cheddar cheese
1. Combine soup and chiles. Spray 3-qt. shallow baking dish with nonstick coating. Spread a layer of tortillas across the bottom of dish. Top with 1/2 meat, 1/2 soup mixture and 1/2 of the cheese. Repeat layers.
2. Bake at 350°F. for approximately 20 – 25 minutes or until cheese is melted.