Burrito Casserole

• 1 lb. lean ground beef
• 1/2 c. chopped onion
• 1 (8 oz.) can tomato sauce
• 1/4 c. water
• 1 tsp. chili powder
• 1 (16 oz.) can dark red kidney beans, drained
• 1/4 c. taco sauce
• 1/2 c. shredded Monterey Jack cheese (2 oz.)
• 1 c. shredded lettuce
• 1 small chopped tomato
• 1/4 c. sliced, pitted ripe black olives
• 1 c. tortilla chips

1. Brown meat and onion
2. in a 1 3/4-quart dish on High for 5 to 7 minutes or
3. until
4. meat
5. is
6. brown and onion is tender, stirring once.
7. Transfer
8. meat
9. to medium mixing bowl; stir in tomato sauce, water
10. and
11. chili powder.
12. Set aside.
13. Drain and wipe out casserole.
14. Mash
15. half of the kidney beans (3/4 cup). Add to casserole.
16. Stir
17. in
18. taco
19. sauce
20. and remaining beans. Spread evenly
21. in
22. bottom
23. casserole.
24. Spread
25. meat mixture on top. Cover and
26. microwave
27. on
28. High
29. 6
30. to 8 minutes or until heated through.
31. To serve, sprinkle with cheese, then lettuce, tomato, olives and tortilla chips.

lean ground beef, onion, tomato sauce, water, chili powder, dark red kidney beans, taco sauce, shredded monterey jack cheese, shredded lettuce, tomato, black olives, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1085210 (may not work)