Enchilada Pie

2 lbs ground beef
1 teaspoon salt
1 medium onion, chopped
1 can tomato soup
2 (10oz) cans mild enchilada sauce
1 cup water
9 to 10 (8inch) flour tortillas
2 cups shredded Cheddar or mozarella cheese (or mixed)

Brown ground beef with salt and onion. Drain. Add soup, enchilada sauce and water. Simmer 5 minutes. Pour 3/4 of mixture into a medium bowl and remaining meat mixture in a 9x13 baking pan. Place 2 to 3 tortillas over meat mixture in pan. Alternate meat, cheese and tortillas in 3 layers. Sprinkle remaining cheese on top. COVER with foil and BAKE at 350 degrees for 25-30 minutes until heated through and cheese melts. Serve pie with remaining warmed tortillas as a side bread. This is a very MILD enchilada pie that our kids liked. We topped it with sour cream, salsa and fresh avacado! Serves 6-8

-Stephanie Baugh