Ingredients:
1 pound ground beef
1/2 cup chopped onion
1 (S-112-oz..) can evaporated milk
1 (8-oz.) can tomato sauce
l envelope enchilada sauce mix
1/3 cup sliced pitted ripe olives
2 cups corn chips
1 cup shredded cheddar cheese
Instructions:
Cook beef and onion in skillet unti1 beef is browned and onion is tender. Drain off excess fat. Spread beef in bottom of a baking dish. Beat together eggs, evaporated milk, tomato sauce, and enchilada sauce mix; pour over meat layer. Sp. rinkle with sliced ripe olives; top with corn chips. Bake, uncovered, in 350° oven for 20-25 minutes or until firm in center. Sprinkle with cheese and return to oven for 3-5 minutes. Cut into individual serving squares. Makes 6 servings.
Notes:
I found this recipe many years ago in a magazine and tried it and everyone loved it. After my restaurant and catering career, teaching in the public schools seemed an enjoyable and delightful change of pace. Tbsp. recipe was always a big hit at the covered dish meals for teachers and administrators.
Servings Yield:
Makes 6 servings
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