Mexican Lasagne
2 lb. ground beef
1 onion, chopped
1 can cream of mushroom soup
1 cream of chicken soup
1 can Rotel (chopped tomatoes with green chilies)
1 can enchilada sauce
Whole wheat tortillas
Grated cheddar

Brown beef and onion. Drain fat. Add the next 4 ingredients. Simmer 15 minutes. Spray a baking dish with nonstick spray. Layer enough tortillas to cover the bottom of the dish, then 1/2 meat sauce and cheese. Repeat layers. Bake at 350 degrees for 30 min. Sever 12
*May be made a day ahead.