1 lb. ground beef
1/4 c. chopped onion
4 eggs
1 (5 1/2 oz.) can evaporated milk
1 (8 oz.) can tomato sauce
1 env. enchilada sauce mix
1/3 c. sliced ripe olives
2 c. corn chips
1 c. shredded cheddar cheese
Shredded lettuce
Diced tomatoes

Cook beef and onion until evenly browned. Drain off excess fat. Spread beef in bottom of 10 x 6 inch baking dish. Beat together egg, milk, tomato sauce, and the powdered enchilada sauce mix; pour over meat layer. Sprinkle with sliced ripe olives; top with corn chips. Bake, uncovered, for 20 to 25 minutes at 350 degrees. Sprinkle with cheese and return to oven 3 to 5 minutes. To serve pass the lettuce and tomatoes. Serves 6.