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Brown beef with salt. Pour off drippings. Stir in Cheddar cheese and onion. Set aside. Dip tortillas in hot oil to soften; drain well. Spread each tortilla with meat mixture. Roll tightly and place in a 13 x 9 x 2-inch baking dish. Combine soup, milk and American cheese in sauce pan, place over low heat, stirring till cheese is melted. Add onion dip mix and chilies. (Best to make sauce before assembling enchiladas.) Pour over tortillas. Cover with foil; bake at 350 degrees for 30 minutes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Record your recipes and experiments — organized cooking journal
Piping set for pastry, choux, cream decorating