Enchilada Beef

• 1/2 cup chopped onion
• 1 pound lean ground beef (90% lean)
• 1 cup tomato juice
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chilies, drained
• 2 tablespoons plus 2 teaspoons enchilada sauce mix
• 2 cups shredded Monterey Jack cheese, divided
• 1/2 cup coarsely crushed corn chips
• Additional corn chips, optional

1. Place onion in a microwave-safe bowl; cover and microwave on high for 2-3 minutes or until tender. Crumble beef over onion and mix well. Cover and cook on high for 4-6 minutes or until beef is no longer pink, stirring once; drain.
2. Stir in the tomato juice, tomato paste, green chilies and sauce mix. Spread half of beef mixture in a 2-qt. microwave-safe dish; sprinkle with 1 cup cheese. Top with remaining beef mixture. Cover and microwave for 2-3 minutes or until heated through.
3. Sprinkle with crushed corn chips and remaining cheese. Microwave 1 minute longer or until cheese is melted. Serve with additional corn chips if desired.

onion, ground beef, tomato juice, tomato paste, green chilies, enchilada sauce mix, shredded monterey jack cheese, corn chips, corn chips

Taken from www.tasteofhome.com/recipes/enchilada-beef/ (may not work)