Green Chili Casserole

The Record’s “Recipe of the Week”:
Green Chili Casserole by Mrs. Carl Eplee

1 lb. ground beef
1 large onion, chopped
2 cans cream of chicken soup
13 oz. can evaporated milk
4 oz. can chopped green chilies
12 pre-fried tortillas
1/2 lb. grated Longhorn cheese (Colby preferred)

Brown the ground beef and chopped onion in a greased skillet.

In a bowl, combine the chicken soup, evaporated milk, and green chilies. Stir until smooth. Fold into the cooked beef/onion mixture.

Grease a casserole and cover with 1/2 of the tortillas, broken into quarters. Top with 1/2 of the beef mixture. Top with the remaining tortillas, broken into quarters. Add the remaining beef mixture. Cover with the cheese.

Bake at 325° for 30 minutes.