"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 lb. ground meat 1 teas. salt garlic powder to taste 1/2 lb. grated cheese 1 C chopped onion corn tortillas
Cheese sauce: 1 can cream of chicken soup 3/4 C can milk 1/2 lb. Velvetta cheese 1 pkg green onion dip
Add salt and garlic to meat and brown in skillet. Drain. Add chopped onion and grated cheese. Dip tortillas in heated oil. Roll meat mixture up in tortillas. Put in long pan. Put soup, cheese and milk in pan and melt. Add green degrees for 20-30 minutes.
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