Crush tortilla chips and place 1/2 in the bottom of a 13x9 inch casserole dish.

Brown ground beef in a skillet over medium-high heat. Drain. Add both enchilada sauces and cream of mushroom soup.

Layer 1/2 of the beef mixture over chips. Sprinkle with 1/2 the Mexican cheese and 1/2 the Queso cheese.

Place the rest of the chips over the cheese, then again layer with the remaining meat mixture and the remaining cheese.

Bake in your preheated oven for about 15 minutes, until cheese is melted and bubbly.

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Ingredients:
1 large can tamales, wrappers removed
1 regular can chili without beans
1 (8oz) box Velveeta, cubed
1/4 cup salsa
1 small can sliced black olives
1/2 cup shredded cheddar cheese

Directions:
In a large bowl, mash the tamales and mix them with the chili, salsa and Velveeta. Spread mixture into a baking dish top with cheddar cheese and olives. Bake, covered for 20 minutes at 350° F or until heated through.
Or- for parties- mix everything in your crockpot and set the temp to low.

Serve with tortilla chips...REALLY good too in flour tortilla shells....roll it up like a burrito

Ingredients:
>1 lb. ground sirloin
>1 sack cheese Doritos
>1 can Rotel
>1 envelope Taco Seasoning mix
>2 cups shredded cheddar cheese
>2 cans cream of chicken soup

Directions:
Crush your Dorito chips and place them in the bottom of a 13x9 inch casserole dish (you may not use all the Doritos in the sack, probably only 1/2 to 3/4) Brown the meat in a skillet, drain and season with salt, pepper and the Taco Seasoning. Layer the meat over the chips in the casserole dish.

In the same skillet you used for your meat, combine the cream of chicken soups and the rotel. Heat until just bubbly and then pour over the meat in the casserole dish.

Top the entire casserole with the cheddar cheese and place in a preheated 350 degree oven for about 10-15 minutes, until the cheese is nice and melted.

Serve by itself or with some spanish rice!