Title: Enchilida Casserole
Categories: Meat
Yield: 4 Servings

1 lb Ground beef
2 -(up to)
3 tb Cumin
Garlic powder; chili powder
1 cn (10.75-oz) tomato soup
1 cn Water; less 1 inch; fill
-with evaporated milk
1 cn (15-oz) chili; no beans
1 lb Grated cheddar cheese
2 Bunches green onion; chopped
1 pk (8-oz) frozen tortillas

Brown meat and spices. Combine soup, water and milk. In large casserole,
place layers of tortillas, sauce, cheese and onion. Repeat until all are
used. Bake at 350 to melt cheese. You may top with shredded lettuce and
chopped ripe olives before serving, or more onions for decoration.

MRS BOBBY WASHBURN (ELIZABETH)

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.