I've Found It! Enchilada Casserole

I love it when my readers request a recipe from an old cookbook that their mom or grandma used to have, or a missing  family-loved  staple that they thought was lost forever.  Armed with my  collection of old cookbooks, filed clippings, other ladies' cooking files that I've adopted (estate sales) and my own family recipe cards, the search begins!  I received such a request on my Frugalhomekeeping Facebook page last week for Enchilada Casserole from a 1970's cookbook.  I hadn't been this excited about a "recipe-dig" since I got a call from a Bible class/Girl Scout leader wanting to know if I had the old original recipe for Scripture Cake (I did!... both the written-out ingredients version and the recipe that requires the cook to look up the Bible verses to find the ingredients!).
For this reader's treasured  enchilada casserole recipe that we needed to find,  I went through all of  my shelves and cupboards full of cookbooks and ...ta-da!  Here it is!  The book is Make-A-Mix Cookery and I've featured recipes on the blog from Make-A-Mix  before;  I believe that's what gave the reader hope that I might own this particular copy of the book (here, my husband would chime in, "of course, she has this book, too!!")
I can understand why this recipe was a family favorite, it sounds delicious...and easy!  Have a great week-before-Thanksgiving.   ~Marcia

(Sandra's) Enchilada Casserole
1 (6 oz.) pkg. corn chips (3/4 C)
2 C Ready Hamburger Mix*(thawed)
1 (15 oz.) can chili with beans
1 (10 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
1 C sour cream
1/2 C grated Cheddar cheese

Preheat oven to 375 degrees.  Lightly butter a 2 qt. casserole dish.  Crush 1/2 C of the corn chips and reserve for the top.  In a medium bowl, combine remaining corn chips, Ready Hamburger Mix, chili, enchilada sauce and tomato sauce.  Pour into prepared casserole.  Bake about 20 minutes, until heated through.  Remove from heat.  Spread sour cream on top.  Sprinkle with grated cheese and reserved crushed corn chips.  Bake 5 more minutes until cheese is melted.  Makes 6 servings.

*Ready Hamburger Mix
(The beginning of many meals, made in minutes)

4 lbs. lean ground beef
1 large onion, chopped
2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1/4 tsp garlic salt

Brown ground beef in a heavy skillet.  Drain.  Add onion and continue cooking over medium-low heat until onions are golden.  Add remaining ingredients.  Cool.  Spoon mixture into four 1-pint freezer containers, leaving 1/2 inch space at top.  Seal and label containers.  Freeze.  Use within 3 months. Makes about 4 pints of Ready Hamburger Mix. 

SWAPS:
Love Bakes Good Cakes
We are That Family
Raising Homemakers
A Wise Woman Builds Her Home
Deep Roots at Home