Cooking Directions

• Heat the oven to 350°F.  Spray a 3-quart shallow baking dish with vegetable cooking spray.  Stir the soup and chiles in a small bowl.
• Layer 6 tortillas in the bottom of the baking dish, overlapping if needed.  Layer with half the beef, half the soup mixture and half the cheese.  Repeat the layers.
• Bake for 20 minutes or until the cheese is melted.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 can  (4.5 ounces) chopped green chiles
• 12  (6-inch) corn tortilla
• 1  pound ground beef, cooked and drained
• 1.5 cups  grated Cheddar cheese  (about 6 ounces)