Sue Latham Maness
Once upon a time many many long years ago there was a restaurant in downtown Las Cruces that served Casserola. I loved it and ate there until mine matched theirs! It is served in 6-inch cast iron skillets.

3 corn tortillas to a serving
sauce:
12 ounces chopped green chile
15 ounces diced stewed tomatoes
1 cup minced onion
1 clove finely minced garlic
2 pounds browned ground beef or lamb
2 teaspoons oregano
Blend these together and layer with shredded cojack cheese on tortillas in individual skillets. Bake in 350F convection oven about 10 to 15 minutes. Serve with tossed salad, guacamole and sour cream.