Layered Taco Salad

• 1 1/2 lb. ground beef
• 1/2 c. chopped onion (1 small)
• 1 c. chopped green pepper (about 1)
• 1 (16 oz.) can hot chili beans in chili gravy (not drained)
• 1 (10 oz.) can enchilada sauce (mild)
• 1 (8 oz.) can tomato sauce
• 1 (8 oz.) can taco sauce (mild)
• 6 to 10 oz. pkg. corn chips or tortilla chips
• 1 c. (8 oz.) shredded Mozzarella cheese
• 4 c. shredded lettuce (about 1/2 head)
• 2 c. chopped tomatoes

1. In a 1 1/2-quart casserole, crumble beef.
2. Add onion and green pepper.
3. Cover.
4. Microwave at High (10) for 5 to 6 minutes, stirring after 3 minutes.
5. Drain well.
6. Add chili beans.
7. Re-cover and microwave at High (10) for 5 to 6 minutes, until hot.
8. Keep warm.
9. In a 2-quart casserole combine sauces.
10. Microwave at High (10) for 4 to 6 minutes, stirring after 3 minutes.

ground beef, onion, green pepper, hot chili beans, enchilada sauce, tomato sauce, taco sauce, corn chips, mozzarella cheese, shredded lettuce, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=458621 (may not work)