Mexican Casserole

My childhood best friends mom used to make this for us on Friday nights. Its the best I have ever eaten.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 1  lb lean ground beef
• 1  small onion, chopped (optional)
• 1  garlic clove, minced
• 2 (12 ounce) cans rotel
• 1 (10 1/2ounce) can  condensed golden mushroom soup (Campbells)
• 1 (12 ounce) can  enchilada sauce
• 12  ounces  of shredded cheese (more depending on taste.)
•  tortilla chips (corn or flour)
• 1  lb Velveeta cheese

Directions

1. Preheat oven to 350
2. Brown Hamburger, onion and garlic and drain.
3. Return to pan.
4. Add 1 can Rotel, the soup and the enchilada sauce and allow to simmer until the consistency reaches your preference.
5. Crush chips in the bottom of casserole dish and add the meat. Crush more chips over the top and cover with cheese.
6. Place in oven.
7. Cube velvetta and add the remaining can of rotel into a microwave safe bowl. Heat in teh microwave and Stir occasionally until creamy.
8. Remove casserole when cheese on top is bubbly and top with velvetta and rotel and serve.