This is a quick fix casserole with lots of flavor and keeps well as a leftover another Grandma White recipe. 
1½ ground beef
1 medium onion
1 clove garlic
1 diced jalapeno or small can diced Ortega chili
1 dozen corn tortillas
Black olives sliced
1 can cream of chicken soup
1 can cream of mushroom soup
1 8oz can Las Palmas red chili sauce
1 cup milk
Grated cheese (cheddar or Mexican blend or jack and cheddar)
Brown ground beef, diced medium onion, crushed garlic and diced fresh jalapeno stir in mushroom soup, chicken soup, chili sauce and milk. Cut corn tortillas 1 to 2 inch squares and mix in top with grated cheese and bake for about ½ hour or until warmed thoroughly. Bon appetit!
1½ ground beef
1 medium onion
1 clove garlic
1 diced jalapeno or small can diced Ortega chili
1 dozen corn tortillas
Black olives sliced
1 can cream of chicken soup
1 can cream of mushroom soup
1 8oz can Las Palmas red chili sauce
1 cup milk
Grated cheese (cheddar or Mexican blend or jack and cheddar)
Brown ground beef, diced medium onion, crushed garlic and diced fresh jalapeno stir in mushroom soup, chicken soup, chili sauce and milk. Cut corn tortillas 1 to 2 inch squares and mix in top with grated cheese and bake for about ½ hour or until warmed thoroughly. Bon appetit! 
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