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Enchilada Bean Casserole

1 lb Ground beef
1 Dozen corn tortillas
1 cn Ranch style beans
1 Chopped onion
1 lb Box Velveeta cheese
1 cn Cream of chicken soup
1 cn Rotel tomatoes


Put 6 tortillas in 10x13 inch baking pan. Brown meat; add salt, garlic salt and chili powder to taste in meat. Spread meat over the tortillas; add chopped onions. Spread on beans. Slice entire box of cheese and layer over beans. Add 6 remaining tortillas and add the cream of chicken soup (full strength). Then add tomatoes. Cover tightly with foil and bake for 1 hour at 350 degrees.


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