Enchilada Casserole

• 1 lb. processed chopped cheese
• 1 can evaporated milk
• 1 lb. ground chuck or round
• 1/2 tsp. salt
• 1 tsp. garlic salt
• 1/4 c. chopped green chiles
• 1/2 c. chopped onion
• 12 corn tortillas
• shortening

1. Melt cheese in evaporated milk in heavy saucepan at low heat. Brown meat in a medium size skillet at medium heat.
2. Drain; season with salt and garlic salt.
3. Heat 1/2-inch shortening in a heavy skillet at medium-high heat; quickly dip each tortilla into the shortening to soften.
4. Drain on absorbent towels.
5. Layer all ingredients except cheese sauce in a greased, 2-quart casserole dish, beginning with tortillas.
6. Pour cheese sauce over layered ingredients and cover.
7. Bake in a 350u0b0 oven for 25 to 30 minutes.

cheese, milk, ground chuck, salt, garlic salt, green chiles, onion, corn tortillas, shortening

Taken from www.cookbooks.com/Recipe-Details.aspx?id=385297 (may not work)