Enchiladas

1 pound processed cheese, cubed
Shortening
13 ounces evaporated milk
12 Corn Tortillas
1 pound lean ground beef
1/4 cup chopped green chile**
1 teaspoon salt
1/2 cup chopped onion
1 teaspoon garlic salt

Melt cheese in evaporated milk
in a heavy saucepan at low heat.
Fry beef in a medium-sized skillet
at medium heat until browned.
Drain.
Season with salt and garlic salt.
Heat 1/2 inch of shortening
in a heavy pan at medium-high heat.
Quickly dip each tortilla
into the shortening to soften.
Drain on absorbent towels.
Layer all ingredients except
cheese sauce in a greased,
2-quart casserole dish,
beginning with a tortilla.
Pour cheese sauce over
layered ingredients and cover.
Bake in 350°F oven for 25-30 minutes.

NOTE:
Two cups of pinto beans may be included.

**Varied amounts may be used.

**Tortilla Recipe
***Red and Green Chile Sauce Recipes