Enchilada Casserole (Grandma Morgan)

2 lbs. ground beef                                        1 small can tomato sauce

1 medium onion chopped                              12 corn tortillas

1 clove garlic                                               1 can cream chicken soup

2 TBS. chili powder                                      ¾ cup milk

Salt and pepper to taste                                2 cups cheese

Brown meat with onion and seasonings.  Add tomato sauce.  Line casserole with half of tortillas broken up.  Pour in meat mixture.  Cover with tortillas.  Mix soup and milk and pour over top.  Sprinkle 2 cups grated cheddar cheese over all and bake for about 25 minutes at 350°.  Serve on chopped lettuce.  Good topped with sour cream and salsa.