Paula's Taco Casserole

Since I work late on Sunday, Monday, and Tuesday nights, I often make a big casserole to subsist on for three or four days. This casserole does the trick. It's filling and very easy to make. I have eaten it for lunch and dinner for four days in a row at one point and still had some left over. I really like the golden mushroom soup; it definitely gives the dish a unique flavor.

TACO CASSEROLE

2 1/2 lbs. hamburger meat
3 onions, chopped
flour tortilla shells
1 pkg. Old El Paso taco seasoning
2-3 cans Rotel diced tomatoes with green chilies
1 can Campbell's golden mushroom soup
Velveeta cheese
1-2 cans tomato sauce

Brown hamburger meat and chopped onions. Drain. Add taco seasoning, Rotel, and tomato sauce. Simmer until it cools down. Line a greased 9x13 casserole dish with flour tortillas. Pour in meat mixture and top with another layer of tortillas. Spread soup over, then add a layer of Velveeta. Bake until cheese is entirely melted (25-30 min.)