1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1/3 c. water
1 (1 1/4 oz.) envelope taco seasoning mix
2 eggs
1 sm. tomato
1/4 c. sliced pitted ripe olives (optional)
1 c. milk
1 (16 oz.) can red kidney beans, drained
1 1/2 c. shredded Cheddar cheese
10 taco shells, crushed
1 c. shredded lettuce
1/2 c. shredded Cheddar cheese

In large skillet cook ground beef and the onion until beef is browned. Drain excess fat. Stir tomato sauce, water and taco seasoning mix into meat mixture; heat through. Remove from heat. Beat eggs, stir in milk. Add a small amount of the tomato sauce mixture to the egg mixture, stirring constantly. Return all to skillet. Stir in kidney beans, the 1 1/2 cups cheese and crushed taco shells. Turn into a 12 x 7 1/2 x 2 inch baking dish. Bake in a 350 degree oven for about 30 minutes. Top with lettuce, 1/2 cup cheese, tomato and olives. Let stand 5 to 10 minutes before cutting into squares.