Evelyn Fitzgerald
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 1/2 lbs lean hamburger
• 1 medium onion, chopped
• 1 (10 oz) can milk enchilada sauce
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 lb Velveeta® cheese, diced
• 1 medium bag plain tortilla chips
• 10 oz medium Cheddar cheese, grated

Cook meat and onion together in large skillet. Drain off excess grease. Add sauce, soups, and Velveeta® to meat mixture. Heat until cheese is melted and all ingredients are well mixed. Spread chips in 9×13 inch pan. Pour above mixture over mixture over chips. Sprinkle with Cheddar cheese. Bake 20 minutes at 325 degrees.

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