Enchilada Casserole Preparation
Brown ground beef with some chopped onion. Drain excess grease. Season with salt, garlic powder and chili powder. Simmer for 2 to 3 minutes. Remove from heat and stir in tomato soup and evaporated milk. Soft fry tortillas in oil (when oil is hot, place a tortilla in, turn over and take out almost immediately). Slice soft fried tortillas into fours. Place a layer of sliced tortillas in pan. Cover with a layer of meat mixture, scatter shredded cheeses and onions on top; repeat, starting with tortillas. Then top with enchilada sauce. Heat in oven at 350 until bubbling (about an hour) and serve.
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