Yield: 4 servings
|1 pounds||Ground beef|
|1 can||Tomato sauce(8oz)|
|2 teaspoons||Chili powder|
|1 can||Green chilies(8oz)|
|¼ pounds||Monterey Jack cheese|
|1 pack||Taco shells(4oz)|
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 1½-quart casserole, place ¾ 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.