Beef Enchilada Casserole
2 lbs. ground beef
1T oil
3T chili powder
1 1/2 tsp salt
2 tsp oregano
2T paprika
1/3c flour
1Qt tomato sauce
1/2c water
1 1/2-2 dozen corn tortillas, cut in quarters
Cheddar cheese
chopped onion
2 small cans green chilies
Brown beef in oil and add chili powder, salt, oregano, paprika and flour. Stir well; add liquids and chilies and simmer for ten minutes.
In a large baking dish, place a layer of meat sauce and cover with tortillas. Add approximately half of the remaining sauce and top with a really generous sprinkling of onions and cheese. Cover with remaining tortillas and remaining sauce. Top with more onions and cheese. Bake at 350° for 30 minutes or til bubbling and very hot. Can be made a day ahead and then heated when ready to serve.
Serves 10.

It includes:
cooked ground beef, drained
Velveeta cheese (the kind in the 2 lb. block
Chopped onions (I prefer the red ones in this)
Doritos Nacho cheese chips
Can or two depending on amount made of chopped green
chiles
Canned enchilada sauce.

I layer everything starting with the chips on the bottom. Go a little light on the cheese on toward the bottom because it will melt down.
Bake at 350 degrees for about 30 minutes or until bubbling.

This is great hot and fresh, but I think it is even better as a left over.

It is not one of those healthy type dishes, but is delish.