Chuckwagon Crescent Casserole

1 lb ground beef

1 can cream of mushroom soup

½ tsp garlic salt

1 can crescent dinner rolls

1 c (4 oz) shredded cheddar cheese

½ c chopped onion

1 can mild enchilada sauce

1/8 tsp pepper

1 ½ c crushed Fritos

½ c milk

parsley flakes and paprika

Brown beef and onion, stir in soup, sauce, garlic salt and pepper. Place crescent rectangles in ungreased 12 X 8 inch or 13 X 9 inch pan or dish, press over bottom and 1 ½ inches up sides. Sprinkle ¾ cups corn chips. Spoon meat mixture into crust. Sprinkle with cheese ad remaining corn chips. Pour milk over casserole, sprinkle with parsley and paprika, and bake for 25 to 30 min. at 350 degrees. Let stand for 5 min. before cutting. Refrigerate leftovers.