Diana Rattray, Grand Junction, Colo.
September 1, 2006

1 lb. lean ground beef
1/2 cup chopped onion
1 can (10 oz.) red enchilada sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (4 oz.) chopped green chiles
1 cup milk
1 small clove garlic, minced
1 pkg. (7 oz.) tortilla chips, coarsely crumbled
8 oz. grated Cheddar or Mexican blend cheese
1 can (4 oz.) chopped black olives

Preheat oven to 375 degrees. In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat. Add enchilada sauce, soups, chopped chile peppers, milk, and minced garlic; mix well.
In a greased 9x13 baking pan, place a layer of half the tortilla chips; top with half of the ground beef mixture. Layer with remaining chips, then remaining meat mixture. Sprinkle cheese and black olives over top. Bake at 375 for 35 to 40 minutes. Let stand for 10 minutes before serving.