Enchilada Squares

• 1 lb. ground beef
• 1/4 c. chopped onion
• 4 eggs
• 1 (5 1/2 oz.) can evaporated milk (2/3 c.)
• 1 (8 oz.) can tomato sauce
• 1 envelope enchilada sauce mix
• 1/2 c. sliced pitted ripe olives (optional)
• 2 c. corn chips (I use Nacho cheese Doritos)
• 1 c. (4 oz.) shredded natural Cheddar cheese

1. Cook beef and onion in skillet until beef is browned and onion is tender.
2. Drain off excess fat.
3. Spread beef in bottom of 10 x 6 x 1 1/2-inch baking dish.
4. Beat together eggs, evaporated milk, tomato sauce and enchilada sauce mix; pour over meat layer. Sprinkle with olives and top with broken up corn chips.
5. Bake, uncovered, in a 350u0b0 oven for 20 to 25 minutes or until firm in center.
6. Sprinkle with cheese and return to oven 3 to 5 minutes. Makes 6 servings.
7. We usually double recipe in a 9 x 13-inch pan but it takes about 1 hour to firm up in center.

ground beef, onion, eggs, milk, tomato sauce, enchilada sauce mix, olives, corn chips, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=382615 (may not work)