Enchilada Casserole

1 pound 90% lean/10% fat raw ground beef
8 oz shredded reduced-fat Mexican cheese
10 1/2 oz Campbell's 98% Fat-Free Cream Of Celery Soup
9 oz Old El Paso Peeled Chopped Green Chilies
1 medium onion(s)
4 oz olive(s)
1/2 cup scallion(s)
1 cup 1% low-fat milk
10 serving Tostitos Lt Tortilla Chip


|Crush tortilla chips and arrange into a
|crust like layer at the bottom of a    
|large square casserole pan.            
|Brown hamburger in a skillet. Once     
|browned drain out grease then mix in   
|green chiles, chopped onion, soup, and
|milk. Simmer for about 5 minutes then  
|carefully pour mixture on top of chips.
|Sprinkle an even layer of cheese on top
|and then lay the black olives on top.  
Cook at 350 for 30 minutes uncovered.  
|Sprinkle with the fresh scallions and
|then cut into 9 even squares and enjoy!

7 Points per serving