Grandma's Enchilada Casserole

Several years ago we visited my husband's family and, naturally, ended up having a lot of mouths to feed. Grandma concocted this casserole, which not only fed all of us, but had everyone coming back for seconds (and me for the recipe). It's great on it's own, but even better scooped up with tortilla chips and topped with a dollop of sour cream.

2 lbs. lean ground beef

2-3 cloves garlic, minced

1 ½ packets taco seasoning

1 can (8oz) tomato sauce

12-15 corn tortillas, cut into quarters

2 cans cream of chicken soup

1 ½ cups milk

2 cups shredded cheddar cheese

In a large skillet, brown hamburger; add garlic and cook until meat is cooked through. Drain meat and add taco seasoning and tomato sauce. Cook about 2 additional minutes until heated through.

Preheat oven to 375 degrees. Layer tortilla quarters in the bottom of a greased 9x13 pan. Add meat mixture and top with another layer of tortillas. In a small bowl, whisk together soup and milk. Pour over meat and tortillas. Top with cheese. Cover and bake 25 minutes. Uncover and bake an additional 20 minutes. Let set 5-10 minutes before serving; top with sour cream.