Mexican Casserole

2 lbs. ground beef cooked and drained
1-10 3/4 oz. can cream of mushroom soup
1-10 3/4 oz. can cream of chicken soup
1 small can El Pato Taco sauce
1 regular size can enchilada sauce
1 can green chilis diced
1 dozen corn tortillas
1/2 lb. longhorn cheddar cheese grated
Mix ingredients in saucepan over heat. Layer tortillas, then sauce 
3 times. Sprinkle cheese over casserole and bake for 30 minutes at
375 degrees.