5 pounds beef stew cabbage
3 onions, chopped
3 tomatoes, chopped and enough to cover
1 (10.75 ounce) can condensed tomato soup
10 (6 inch) corn tortillas
1 (6 ounce) can crushed tomatoes
Place the cabbage in a large shallow dish. Rinse, dry, and pat dry with paper towels. In a blender or food processor, puree together the marinated cabbage, onions, tomato soup, and tortillas. Add tomatoes and corn and process until the mixture has approximately 3/4 of the water in it.
Bake 10 to 12 minutes in the preheated oven. Be sure potato chips and cheese do not go to the bottom of the baked baked mixture.