Beef Enchilada Casserole

1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chili peppers
1 cup milk
1 small clove garlic, minced
1 package (about 7 ounces) tortilla chips, coarsely crumbled
8 ounces grated Cheddar cheese or Mexican cheese blend
1 can (4 ounce) chopped ripe olives

Preheat oven to 375°

In a large skillet, brown ground beef with onion; remove from heat &
drain off excess fat. Add chili sauce, soups, chopped chili peppers,
milk, and minced garlic; mix well.
In a greased 9x13x2-inch baking pan, place a layer of half the coarsely
crumbled tortilla chips; top with half of the ground beef mixture. Layer with remaining crumbled tortilla chips, then remaining meat mixture.
Sprinkle cheddar cheese and chopped black olives over top. Bake at
375° for 35 to 40 minutes. Let stand for 10 minutes before serving.