Torn Corn Tortilla Enchiladas Recipe

Cook ground beef and drain fat and set aside. In a large pot combine stewed tomatoes, tomato soup, el pato sauce, and corn. Stir and heat until just before boiling. Add meat. Rip corn tortillas into strips and add to sauce. Continue to stir and add corn tortillas until you get a creamy consistency, you don't want there to be so many corn tortillas that it's dry. If it does become dry then you can add another can of tomato soup or even your favorite salsa.