Tostada Casserole

Directions

Coarsely break taco shells.

In 2-quart bowl, mix ground beef and onion; cover bowl with waxed paper.

Cook at high (100%) 4 to 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.

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.