Pueblo Warrior's Casserole

1 lb ground beef
10 oz sharp natural cheddar cheese
1 can cream of chicken soup
4 tsp chopped green chilies
1 pkg (12) corn tortillas
1 cup milk
1 tsp garlic salt

Brown meat; drain. Slice 2 inch chunk from cheese; cut into 6 arrows, 2" x 1/4" thick, for garnish. Shred remaining cheese. Combine meat, shredded cheese, soup, milk, chilies and garlic salt. In a 1-1/2 or 2 quart serving casserole, layer 1 cup meat mixture and 4 tortillas. Repeat layers tow more times. Top with remaining meat mixture. Cover, bake at 350 F. 50 to 55 minutes or until hot. Garnish with cheese arrows, shredded lettuce and small tomato wedges.

Serves 6.



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