Enchilada Casserole

• 1 lb. Velveeta cheese
• 1 (13 oz.) can evaporated milk
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 large pkg. taco seasoning
• 1/2 c. grated Cheddar cheese
• 1 small can green chilies, diced
• 12 corn tortillas, cut in 1/4 pie shape
• salt and pepper to taste
• 1 large onion, diced
• 1 1/2 lb. lean ground beef

1. Put milk, Velveeta cheese, chicken soup, mushroom soup and diced green peppers in large saucepan.
2. Heat until cheese is melted.
3. Brown beef and add onions.
4. Drain fat.
5. Add taco seasoning.
6. Spray a 9 x 13 x 12-inch pan with Pam.
7. Layer tortillas, meat and sauce alternately in pan.
8. Sprinkle top with Cheddar cheese.
9. Cover with foil and bake for 25 minutes at 375u0b0.

velveeta cheese, milk, cream of mushroom soup, cream of chicken soup, taco seasoning, cheddar cheese, green chilies, corn tortillas, salt, onion, lean ground beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=785618 (may not work)