Enchilada Squares
1 pound ground beef
1/4 cup chopped onion
4 eggs
1 8-ounce can tomato sauce
1 5-1/2-ounce can evaporated milk (2/3 cup)
1 1-1/2-ounce envelope enchilada sauce mix
1/2 cup sliced pitted ripe olives
2 cups corn chips
1 cup shredded Cheddar cheese (4 ounces)
In skillet cook beef and onions till meat is brown and onion is tender. Drain off fat. Spread meat mixture in a 10x6x2-inch baking dish. Beat together eggs, tomato sauce, evaporated milk, and enchilada sauce mix; pour over meat. Sprinkle with olives; top with chips. Bake, uncovered, at 350 degrees till set in center, 20 to 25 minutes. Sprinkle with cheese.
Bake till cheese melts, 3 to 5 minutes.
Servings: 6