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Enchilada Casserole

1 1/2 lb Lean ground beef
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1 cn Diced green chilies
3 ts Chili powder
1 cn Pinto beans; (plain sauce)
1 1/2 c Shredded Cheddar or Jack; (up to 2) cheese; or combination
12 Corn tortillas

Brown ground beef and drain. Add chili powder, green chiles, soups, beans and 1 can water. Layer chili mix, tortillas, chili powder, cheese, tortillas. Repeat layers until all is used. Cover and cook on low for 6 to 8 hours. Serves 4 to 6.

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