1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1/3 c. water
1 pkg. (1 1/4 oz.) taco seasoning mix (Tio Sancho, 1 envelope makes 2 casseroles)
2 eggs
1 c. milk
1 (16 oz.) can drained red kidney beans
2 c. shredded cheddar cheese
2 1/2 c. coarsely crushed taco chips
1 c. shredded lettuce
1 sm. tomato, chopped
1 can sliced black pitted ripe olives

Cook ground beef and onion until beef if browned. Drain, stir in tomato sauce, water and taco seasoning into meat. Heat through. Remove from heat. Beat eggs and milk with fork. Pour egg mixture into skillet. Stir in kidney beans, 1 1/2 cup cheese and crushed taco chips. Turn into a 12 x 7 x 2-inch baking dish. Bake in 350 degree oven for 30 minutes. Top with lettuce, 1/2 cup remaining cheese, tomatoes and olives. Let stand up to 10 minutes before cutting.