|Lean ground beef||1 1⁄2 Pound|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Green pepper||1 Cup (16 tbs), chopped|
|Canned hot chili beans in gravy||16 Ounce (1 Can)|
|Mild enchilada sauce||1 Can (10 oz) (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Mild taco sauce||8 Ounce (1 Can)|
|Corn chips||10 Ounce (1 Package)|
|Cheddar cheese||1 Cup (16 tbs), shredded|
|Lettuce||4 Cup (64 tbs), shredded|
|Tomatoes||2 Cup (32 tbs), chopped|
In 1 1/2 quart casserole, crumble beef.
Add onion and green pepper; cover.
Microwave at HIGH (10) 6 to 8 minutes; stir after 3 minutes.
Add chili beans.
Microwave at HIGH (10) 5 to 8 minutes until hot.
Set aside and keep warm.
In 2-quart casserole, combine enchilada sauce, tomato sauce and taco sauce.
Microwave at HIGH (10) 6 to 9 minutes; stir after 2 minutes.
In large salad bowl, layer corn chips, meat mixture, half of cheese, lettuce and tomatoes.
Top with sauce and sprinkle with remaining cheese.