Enchilada Casserole I

• 2 lb. ground beef, lean
• 1 medium onion, chopped
• 1 Tbsp. chili powder
• 2/3 lb. Velveeta cheese, sliced
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 (10 oz.) can enchilada sauce
• 1 c. milk
• 1 pkg. tortillas, broken in pieces

1. Heat oven to 350u0b0.
2. Cook ground beef until lightly browned. Add onions and chili powder and saute until tender.
3. Mix soups, enchilada sauce and milk in large container.
4. Stir until blended. Grease a 9 x 13 x 2-inch baking dish.
5. Place 1/2 of the tortilla pieces in bottom of dish.
6. Top with 1/2 of meat mixture.
7. Pour on 1/2 of the soup mixture.
8. Place 1/2 cheese slices on top.
9. Repeat with remainder of ingredients.
10. Bake for 35 to 45 minutes. Freezes well.
11. Makes 8 to 10 servings.

ground beef, onion, chili powder, velveeta cheese, cream of mushroom soup, cream of chicken soup, enchilada sauce, milk, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53163 (may not work)