1 1/2 pounds ground chuck
1 cup chopped onion
2 (10-ounce) cans enchilada sauce, mild
1 teaspoon salt
2/3 cup water
5 corn tortillas
2 cups Colby cheese, shredded and divided
Scramble ground chuck and onions in skillet over low heat until browned. Drain. Return to skillet and add enchilada sauce, salt, and water. Bring to a boil and turn heat down to low. Simmer for 5 minutes. In a large dish, layer, beginning with 2 1/2 tortillas, 1/2 of meat mixture, and 1 cup cheese. Repeat layers with cheese ending on top. Cook at 350 degrees for 20 minutes. Serves 6.