GER'S MEXICAN CASSEROLE (from my mothers recipes)

Bowl Mix 1 can of cream of mushroom soup, 1 can of cream of chicken soup, 1 cup of milk, 10 oz. can of enchilada sauce (green or red is fine) and an *optional drained 4oz can of fire roasted diced green chili.  Mix all together.

Brown 1 pound hamburger meat and a cup and a half of diced onion. then drain off the greasy water and then stir into the skillet of browning hamburger meat the bowl mix.

Simmer 15-20 minutes , (covered is best but that's optional) stir scraping the bottom occasionally to avoid it sticking. 

8x13 casserole pan sprayed well with olive oil spray , Scoop out about half the meat mix into the casserole pan (aluminum pan is fine especially if you're going to freeze it) and cover it with a layer of chips, Tostitos or Doritos, (approx 10-11 oz. bag is enough to cover both layers.  Most people seem to prefer the Nacho Doritos)  

Cheese Add a  layer of a good shredded cheese mix (i.e.. fiesta blend) (or mix cheddar and mozzarella if that's all you've got)

Add the other half the meat mix sauce, and then cover that with another layer of chips but hold off on topping that with cheese just yet. 

(*Option if this is for a week or two from now, let this cool completely, cover snugly with foil and freeze it as is, join in again on the next instruction marked "Bake" after you've thawed it out.  If you choose this it works out wonderfully, just let it thaw before baking.)

Bake in oven for 30 min. at 325. (the last 5-7 minutes add a final layer of blended shredded cheese, and completely optional, if you like them...add some sliced black olive.  Return it to oven for the final 7 minutes.

Let it set up /cool a bit before eating.