Mexican Beef and Chip Casserole - Grandma Ellen

1 lb. ground beef
6 1/2 oz. pkg. corn or tortilla chips
1 small onion, chopped
1 can mild enchilada sauce
1 clove garlic, minced
1 can chopped green chilies
1 can cream of chicken soup 2 cups shredded Monterey Jack cheese

Crumble ground beef in I quart glass casserole; add onion and garlic.

Cook in microwave, uncovered for 5 to 6 minutes. Stir to break meat into pieces; drain fat. Stir in soup and chilies.

Layer 1/3 (about 2 cups) corn chips and half each of meat mixture, enchilada sauce and cheese in

9x13 glass baking dish. Top with another third of corn chips and remaining meat mixture,
enchilada sauce and cheese. Sprinkle with remaining corn chips.

Cook in microwave, uncovered for 10 to 12 min. or until hot and bubbly.