1 lb. ground meat
1 regular can chili, no beans
1 pkg. 10 or 12 taco shells
Mild enchilada sauce
1 sm. onion
Cheese
Bell pepper

Brown ground meat in skillet. Spoon meat in taco shells. Place in oblong Pyrex pan. Preheat together in saucepan chili, enchilada sauce and tomato sauce. Place onion and bell peppers chopped over shells. Pour liquid mix over taco shells. Bake for 20 minutes or until hot and bubbly. Place cheese over casserole. Serve. Serves 6.