Cook meat and onion in skillet until browned. Stir in salsa, beans, enchilada sauce and optional goodies. (This recipe is good for using up leftovers of salsa and enchilada sauce jars, so recipe amounts are variable with 3 cups total liquid as the goal.) Bring to a boil then reduce heat to low and simmer, stirring often, for 5 to 6 minutes.

Lay half of corn tortillas on bottom of a greased 13 x 9 inch baking dish. Cover with half of the meat mixture and sprinkle with 1 cup cheese. Repeat layers. Bake at 375 degrees for 20 to 25 minutes (should be bubbling). Remove and sprinkle broken chips and remaining cheese over the top. Bake for additional 5 – 10 minutes or until cheese is melted. Let sit about 10 minutes before cutting. Tastes even better as next day leftovers depending on appetites!