Enchilada Casserole

Adapted from Sandi Richard

1 lb ground beef
1 onion, chopped
1 can chopped green chilies
1 can cheddar cheese soup
1 cup salsa
1 cup each (divided into 1/2 cup portions) mozzarella and cheddar cheese
14 oz can of tomatoes without liquid (or a few tomatoes you have a home, etc)
12-14 (depending on pan size) oven-ready lasagna noodles
2/3 cup water

Brown ground beef. Add onions and let cook until soft. Add chilies, soup, salsa, tomatoes and 1/2 cup of each cheese. Stir until all well combined.

Place 3 noodles in the bottom of a lasagna dish (I often put three lengthwise and then 1/2 of one perpendicular at the "top") and coat with 1/3 of the sauce. Continue 2 more times. Top with remaining cheese. Pour water over the whole thing (if you've used more than 12 noodles add a little more water, but not much. I rarely add more than 3/4 of a cup).

Cover tightly with tin foil (water helps steam cook the noodles).

Cook in oven 350 F for 50 mins. Remove and let rest 5 mins. If you find it looks watery when it comes out (only happened to me once) put it back in for a few more minutes.

Serve with salad.