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1 pound ground beef, browned and drained
1 10 3/4 oz. can tomato soup
1 cup salsa
1/2 cup milk
1 8 1/2 oz. can peas & carrots, drained
7 6-inch corn tortillas, cut into 1-inch squares
1 1/2 teaspoons chili powder
1 cup shredded Cheddar cheese, divided
Combine all ingredients except 1/2 cup cheese; spread in a 2-quart casserole dish sprayed with non-stick vegetable spray.
Cover and bake at 400 degrees for 30 minutes, or until hot. Sprinkle with remaining cheese; let stand until cheese melts.
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