Enchilada Casserole

2 lb. ground beef
1 can cream of celery soup
1 can cream of mushroom soup
1 tsp. salt
pepper and chili powder to taste
1 lg. Bag Tostitos
2 lb. Cheddar cheese, shredded
1 can enchilada sauce

Brown ground beef in skillet, stirring until crumbly. Pour off drippings.

Stir in soups and seasonings, mixing well. Layer Tostitos, ground beef mixture and cheese alternately in large baking dish until all ingredients are used, ending with Tostitos. Top with enchilada sauce.

Bake at 400 degrees for 15 minutes or until bubbly.