Layer 2 tortillas on the bottom of a lightly greased 10-inch pieplate; cut remaining 3 tortillas into wedges, and arrange around sides of pieplate.

Cook ground chuck and chopped onion in a large nonstick skillet until meat is browned, stirring until it crumbles. Drain. Stir in quiche filling, chiles, and chili powder; spoon into prepared tortilla shell.

Sprinkle with cheese. Bake at 350° for 45 minutes or until set. Makes 6 servings.