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1 pound ground beef
1 teaspoon salt
teaspoon pepper
1 tablespoon chili powder
1 can 8 ounces evaporated milk
1 can 4 ounces green chilies
1 can 10 ounces chili
1 can cream of chicken soup
cup white cornmeal
cup milk
2 tablespoons oil
3 eggs
1 pound Cheddar cheese, grated


Brown ground beef in skillet, stirring until crumbly. Pour off drippings. Add teaspoon salt, pepper and chili powder. Simmer for 5 to 10 minutes. Add next 4 ingredients. Simmer for 20 minutes; set aside. Combine remaining ingredients except cheese in bowl, stirring well. Spoon 2 tablespoons batter into hot 6 inch skillet, tilting to coat bottom. Cook until slightly browned and turn. Cook other side for several seconds. Repeat until all batter is used, stirring batter frequently. Layer tortillas, meat mixture and cheese in 3 quart casserole, ending with cheese. Bake, covered, at 350 degrees for 20 minutes. Bake, uncovered, until cheese starts to brown.

May be made ahead, refrigerated and baked, covered, for 45 minutes and uncovered until cheese browns.

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