1 lb. ground beef
4 eggs
1 (5 1/3 oz.) can evaporated milk (2/3 c.)
1/3 c. sliced pitted rice olives
1/4 c. chopped onion
1 (8 oz.) can tomato sauce
1 (1 1/2 oz.) envelope enchilada sauce mix
2 c. corn chips
1 c. shredded Cheddar cheese (4 oz.)

In skillet, cook beef and onion until meat is brown and onion is tender. Drain off fat. Spread meat mixture in a 10 x 6 x 2 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 until set in center, 20 to 25 minutes. Sprinkle with cheese. Bake until cheese melts, 3 to 5 minutes more. Makes 6 servings.