Mexican Enchilada Casserole - cooking recipe

Ingredients

2 lbs. lean ground deer meat
1 medium onion (chopped)
2 cloves garlic (minced)
1 Tbsp. vegetable oil
1 (8 oz.) can tomato sauce
3 Tbsp. chili powder
1/4 tsp. salt
1 can cream of chicken soup
3/4 c. milk
1 c. shredded cheddar cheese
1 c. shredded monterey jack cheese
1/2 bag Tostitos chips (crushed)

Preparation

Heat oven to 350 degrees.
Grease a 2-quart casserole; set aside.
In large skillet, brown meat, onions and minced garlic in oil over medium heat, stirring occasionally, until meat is no longer pink and onion is tender.
Drain, if necessary.
Stir in tomato sauce, chili powder, and salt.
Heat over medium heat until bubbly.
Reduce heat to very low; simmer for 10 minutes, stirring occasionally.
Remove from heat; set aside.