Enchilada Casserole

Evelyn FitzgeraldFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/2 lbs lean hamburger1 medium onion, chopped1 (10 oz) can milk enchilada sauce1 can cream of chicken soup1 can cream of mushroom soup1/2 lb Velveeta® cheese, diced1 medium bag plain tortilla chips10 oz medium Cheddar cheese, grated Cook meat and onion together in large skillet. Drain … Continue reading Enchilada Casserole