Beef Enchilada Casserole

This is almost dump and run…
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 chile 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
In a large skillet, brown ground beef with onion. Remove from heat and drain off excess fat. Add chili sauce, soups, chopped chile peppers, milk, and minced garlic. Miix well.
In a lightly greased crockpot, 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. Cook on high for 1.5 hours. Let stand for 10 minutes before serving.