Microwave Mexican Casserole - cooking recipe

Ingredients

1 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1 (10 oz.) can enchilada sauce
3/4 c. evaporated milk
3 c. tortilla chips, divided
1 (4 oz.) can chopped green chiles, drained
1 1/2 c. (6 oz.) shredded Cheddar cheese, divided
jalapeno pepper slices (optional)
shredded lettuce
chopped tomatoes

Preparation

Combine first 3 ingredients in a 2-quart casserole dish. Cover tightly with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape.
Microwave at High for 6 to 7 minutes or until meat is browned, stirring once.
Drain.
Add mushroom soup, enchilada sauce and evaporated milk; stir well.