Enchilada Casserole With American Cheese
|Vegetable shortening||8 Tablespoon (For Shallow Frying)|
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Enchilada sauce||1 Can (10 oz)|
|Evaporated milk||1 Can (10 oz)|
|Shredded sharp process american cheese||1 Cup (16 tbs)|
|Chopped and seeded canned green chilies||4 Tablespoon|
Fry tortillas in hot vegetable shortening until crisp, according to label directions.
Drain on paper toweling; break into bite size pieces.
In skillet, cook beef and onion until beef is lightly browned.
Stir in soup.
Add remaining ingredients and tortillas; turn into 2 quart casserole.
Bake at 350° for 1 hour.
Stir once or twice while baking.