Enchilada Casserole

1 pound Velveeta, cubed
13 oz. evaporated milk
1 pound ground beef
1 teaspoon salt
1 teaspoon garlic salt
12 corn tortillas
4 oz. chopped green chilies
1/2 cup chopped onion

Melt cheese in evaporated milk. Fry ground beef until brown. Add salt and garlic salt. Pour off fat. Dip tortillas into 1/2 inch of hot shortening until soft. Place ingredients in greased 2 1/2 quart casserole dish, starting with tortillas. Add ground beef, chilies and onion, repeat. Pour cheese mixture over entire dish and cover. Bake at 350 degrees for 25-30 minutes. (Can freeze after baking.)

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