1 lb. ground beef
1 med. onion, chopped
1 (10 3/4 oz.) cream of mushroom soup
1 (10 oz.) can enchilada sauce
3/4 c. canned milk
1 clove garlic, minced
3 c. tortilla chips
1 (4 oz.) can chopped green chilies
Jalapeno pepper slices (optional)
Shredded lettuce
Chopped tomatoes

Mix first 3 ingredients in 2 quart casserole-cover with plastic wrap tightly-leave a small edge open to let steam escape. Micro on high 6 to 7 minutes until meat is brown-stir once. Drain-add soup, sauce and milk. Stir well. Put 2 cups of chips in another 2 quart casserole. Pour 1/2 of meat mixture over chips.

Layer chilies with heavy plastic wrap. Cook high 10 to 12 minutes. (Turn dish 1/4 turn after 5 minutes.)

When heated three remove and sprinkle with remaining cheese-chips-lettuce-tomatoes and pepper slices.