Mexican Taco Casserole
|Ground chuck||1 Pound|
|Canned tomatoes||16 Ounce, cut up|
|Canned tomato sauce||8 Ounce|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Brown gravy||3⁄4 Ounce (1 Package)|
|Chili powder||2 Teaspoon|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Taco chips||1 1⁄2 Cup (24 tbs)|
Crumble ground chuck into 2qt. glass casserole.
Add tomatoes, tomato sauce, olives, onion, brown gravy mix and chili powder.
Cover and microwave at high setting 12 minutes, or until meat loses its pink color, stirring after 6 minutes.
Skim fat from meat mixture.
Sprinkle with Cheddar cheese.
Arrange taco chips in ring around the edge of casserole.
Microwave at high setting 2 minutes, or until cheese melts.