Tortilla Casserole

This is a recipe I grew up eating and it's one of my favorites.  I think I've made it every time Erika has visited us.  The only person I've met who didn't like it was an Elder serving in our Ward who hated anything resembling Mexican food.  (How do you not like Mexican food?!) 

1 lb ground meat (I usually make this with beef, but have used Turkey and it was good, too)
2 cans Cream of Mushroom soup (or make your own cream sauce - need approx 2 cups)
2 cans Diced Green Chilies
16 - 20 corn tortillas, torn into 1-2 inch pieces
1 medium onion, diced
1 T. oil
2 garlic cloves
2 cups Monterey Jack & Mild Cheddar cheese, shredded
2 cups water
2 T. Taco Seasoning (recipe here), optional

In a medium to large pan with a lid, on medium heat add oil then saute the onions until they are tender.  Add garlic and saute for 1 minute.  Add meat and cook thoroughly.  Add chilies, seasoning, and soup.  Use 1 cup of water to rinse out the soup cans.  Add all water to pot.  Mix all together well.  Add tortillas and mix well to coat all the tortilla pieces.  You want the mixture to be wet, but not soupy.  As it cooks, the tortillas will absorb the liquid and soften.  If it's really soupy, add more tortilla.  If it looks like it's drying out, add a tad more water to balance it out.  Once everything is mixed well, smooth it out evenly in the pan, sprinkle top evenly with cheese and cover.  Reduce heat to low and cook until all the cheese is melted.  About 20 mins. 

It's great served with guacamole or sliced avocados and salsa on top.  Enjoy!