Ingredients:
2 lb ground beef
1 pkg taco seasoning
5-6 dashes Panola Fuego Jalapeño Salsa
1 (4.5 oz) can green chilies, chopped
3 tbs chopped Panola Spicy Sweet Jalapeño Peppers
2 cans cream of chicken soup
1 - 16 oz sour cream
8 flour tortillas
2 cups shredded cheddar cheese

Directions:
Brown ground beef and drain off any grease. Stir in taco seasoning, Panola Fuego Jalapeño Salsa, and the green chilies; set aside.
Stir together Panola Spicy Sweet Jalapeño Peppers, soup and sour cream. Pour half the soup mixture into a lightly greased 13 x 9 baking dish.
Spoon beef mixture evenly on tortillas. Place seam side down. Top evenly with remaining soup mixture and then finish it with the cheese.
Bake uncovered at 350 degrees for 25 minutes or until heated thoroughly.
Garnish with sour cream and homemade Panola Salsa.
**This casserole freezes beautifully.