1 lb. lean ground meat
1 c. El Paso enchilada sauce (mild)
1 sm. can tomato sauce
1 c. chopped Kraft jalapeno cheese
1 lg. pkg. Fritos
1/2 c. chopped onion
1/2 tsp. ground oregano
1/2 tsp. ground garlic powder
Salt to taste

Cook ground meat until pink is out. Season with the last 4 ingredients. Do not drain fat. Heat the enchilada sauce and tomato sauce; add 1 can water (large can). Bring to a boil. Add the Fritos; stir to cover all the chips. Take from fire.

In a large baking pan (13 1/2 x 9), glass preferable, pat a layer Fritos. Drain meat; add to pan. cover with balance of Fritos and sauce. Add cheese on top and bake for 30 minutes. Serve hot.