Enchilada Dip

1 pound ground beef
1/4 cup chopped onion
4 eggs
1 (8oz) can tomato sauce
1 (5-1/3 oz) can evaporated milk
1 (1-1/2 oz) envelope enchilada sauce mix
1/2 can green chilis (opt)
1/3 cup sliced pitted ripe olives (opt)
shredded cheddar cheese
Tortilla chips (yellow tastes best) and sour cream for dipping

In skillet cook beef and onion until meat is brown and onion is tender. Drain off the fat. Spread meat mixture in a 10x6x2-inch baking dish. Beat together the eggs, tomato sauce, milk, enchilada sauce mix, and chilis; pour over meat. Bake uncovered at 350 degrees for about 40 minutes until it is set in the center. Sprinkle with cheese. Return to oven until cheese melts (3-5 minutes). Serve with sour cream and chips.

I'll often make this as the "main dish" for me and my husband. Always plenty of leftovers, reheats really well. If you like spicy add more chilis or salsa, etc. Good experimental recipe.