Layered Enchilada Casserole


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                                                      PAGE 52

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LAYERED ENCHILADA CASSEROLE

Submitted by Genevieve Dillon from New Mexico

1 large can evaporated milk

1 pound processed cheese, chopped

1 pound ground beef

1 teaspoon salt

1 teaspoon garlic salt

1 package corn tortillas

 Shortening

1 ( 4 oz) can chopped green chili peppers

3/4 cup onion, chopped

   Melt cheese in milk over low heat. Brown meat; add seasonings. Fry tortillas in 1/2 inch shortening on each side until soft. Place a layer of tortillas in a 2-quart casserole. Add layers of meat, chili and onions. Repeat layers, pour on cheese sauce. Cover and bake at 350 F. degrees for 25-30 minutes. NOTE: Pinto beans may be added.

YIELD:   6 Servings

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