Layered Taco Salad
|Ground beef||1 1⁄2 Pound|
|Chopped onions||1⁄2 Cup (8 tbs) (1 Small Onion)|
|Chopped green pepper||1 Cup (16 tbs) (About 1 Pepper)|
|Canned hot chili beans in chili gravy||16 Ounce (Not Drained, 1 Can)|
|Mild enchilada sauce||1 Can (10 oz)|
|Tomato sauce||8 Ounce (1 Can)|
|Taco sauce||8 Ounce (1 Can)|
|Corn chips/Tortilla chips||10 Ounce (Package)|
|Shredded mozzarella cheese||8 Ounce (1 Cup)|
|Shredded lettuce||4 Cup (64 tbs) (About 1/2 Head)|
|Chopped tomatoes||2 Cup (32 tbs)|
In 1 1/2 qt casserole crumble beef.
Add onion and green pepper.
Microwave at High (10) for 5 to 6 Minutes, stirring after 3 minutes.
Add chili beans.
Recover and Microwave at High (10) for 5 to 6 Minutes, until hot.
In 2-qt casserole combine sauces.
Microwave at High (10) for 4 to 6 Minutes, stirring after 3 minutes.
Into 2-qt salad bowl or casserole layer corn chips, meat mixture, one half of cheese, lettuce and tomatoes.
Pour sauce over entire casserole and sprinkle with remaining cheese.
Serve immediately, tossing just before serving if desired.