1 1/2 pounds ground chuck
1 (10 3/4-ounce) can cream of mushroom soup
1 (10 3/4-ounce) can cream of chicken soup
1 (5-ounce) can evaporated milk
1 (14.5-ounce) can enchilada sauce
1 (9-ounce) bag corn tortilla chips
2 cups grated sharp cheddar cheese
Brown ground chuck and drain well. Pour back into skillet. Add soups, milk, and enchilada sauce; heat for 8 minutes. Place tortilla chips in the bottom of a 9-inch by 13-inch casserole dish. Pour soup mixture evenly over chips. Top with cheese. Bake in a 350-degree oven for 30 minutes.