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Tostada casserole

Yield: 4 servings

Ingredients:

• 1 lb Ground beef 2 ts Chili powder
• 1 Onion small grated 1 cn Green chilies(8oz)
• 1 cn Tomato sauce(8oz) 1/4 lb Monterey Jack cheese
• 1/4 c Water 1 pk Taco shells(4oz)

Instructions:

1. Coarsely break taco shells. In 2-quart bowl mix ground beef and onion; cover bowl with waxed paper. Cook at high (100%) 4-5 minutes stirring and breaking up meat into small pieces every 2 minutes. Tilt bowl; skim and discard excess fat. Stir in tomato sauce water and chili powder. Cover and cook at high 4 minutes or until meat mixture thickens stirring after 2 minutes. Stir in undrained green chilies and shredded cheese. 2. In shallow 1 1/2-quart casserole place 3/4 of the coarsely broken tacos. Top with meat mixture; cover with casserole lid or large plate. Cook at medium-high (70%) 12 to 14 minutes until meat mixture is hot. Let stand still covered 5 minutes. Sprinkle with remaining tacos.

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