1 lb. ground beef
1/4 c. chopped onion
4 eggs
2/3 c. evaporated milk
1 (8 oz.) can tomato sauce
1 env. enchilada sauce mix
1/3 c. sliced ripe olives; optional
2 c. corn chips
1 c. shredded natural cheddar cheese (4 oz.)

Cook beef and onion until onion is tender. Drain off excess fat. Spread beef and onion in bottom of 10 x 6 inch pan. Beat together eggs, milk, tomato sauce and enchilada sauce mix. Pour over meat. Sprinkle with sliced olives. Top with corn chips, crushed. Bake uncovered at 350 degrees for 20-25 minutes or until firm in center. Sprinkle with cheese; return oven for 3-5 minutes. Serves 6.