1 pkg. enchilada sauce mix
1 1/2 c. water
1 can tomato sauce
1 lb. ground beef
1 c. chopped onion
1 (9 oz.) pkg. tortilla chips
1 (16 oz.) can refried beans
2/3 c. undiluted evaporated milk
1/2 c. drained sliced ripe olives
2 c. (8 oz.) shredded Jack or Cheddar cheese

Mix enchilada sauce mix, water, and tomato sauce in small saucepan; boil gently 15 minutes. Brown ground beef and onion in large skillet. Drain off fat. Coarsely crush chips. Sprinkle half over meat in skillet; reserve remainder for garnish. Combine beans and milk; mix well. Pour over chips in skillet. Top with enchilada sauce, olives, and cheese. Cover; cook over medium heat 15-20 minutes. Sprinkle reserved chips around edges of skillet. Makes 8 cups.