Mexican Dip

This is my husband's favorite to have during football games!  It freezes well.  :)

Mexican Dip
1 lb. ground beef
1 onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 can enchilada sauce
1 can evaporated milk
1 lb. Velveeta cheese, cubed

Brown beef & saute onion in large pan.  Add all canned items and the cheese, cook over medium heat until melted.  Cool and place smaller portions into Ziploc freezer bags or containers.

To Serve: Thaw (optional).  Reheat in saucepan.  Serve with tortilla chips.