Spanish Casserole 
2 pounds ground beef 
1 can cream of chicken soup, undiluted 
1 can cream of celery soup, undiluted 
1 (10 ounces) can enchilada sauce 
1 (4 ounce) can diced green chilies 
1 cup evaporated canned milk 
1 to 2 cups grated Cheddar cheese
6 to 8 soft tortilla shells 
Brown ground beef and drain. Add all remaining ingredients except 
tortilla shells and cook on medium heat until cheese in melted. Layer
 ground beef in baking pan, place layer of tortilla shells; repeat layers until 
all meat mixture is used. Bake at 350° for 35 to 40 minutes or until heated through.