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Enchilada Casserole

2 lbs. ground beef
1 large onion
1 can enchilada sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 large block cheddar cheese, grated (12 ozs)
Taco Shells

Brown ground beef and onion. Drain. Add enchilada sauce, cream
of chicken and cream of mushroom soup and bring to boil while
stirring. Remove from heat. In casserole dish, layer taco shells
(in pieces), meat sauce and cheese. Repeat untildish is full, last
layer should be cheese. Cover, bake at 350 for 30 to 45 minutes.

Notes: Be generous with the taco shells.

You can also use round tortilla chips instead.

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