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Crunchy corn chips and seasoned ground beef are baked in an enchilada and cream soup sauce. A quick fix for a busy weeknight.

Creamy Corn Chip Casserole

1 pound lean ground beef
2 (10.75-ounce) cans condensed cream of mushroom soup
1 (12-ounce) can evaporated milk
1 cup (8 ounces) enchilada sauce
1 packet dry onion soup mix
1 (16-ounce) package corn chips
1 cup shredded cheddar cheese

1. Preheat oven to 325°F (160°C).
2. In a large skillet brown ground beef; drain. Add mushroom soup, evaporated milk, enchilada sauce and dry onion soup mix; stir well.
3. Spoon half in a 13 x 9 x 2-inch baking dish followed with half of the corn chips. Repeat layers then top with cheddar cheese.
4. Bake for 30 minutes, or until hot. Serve warm.

Makes 8 servings.