1 lb. ground chuck
1/2 tsp. chili powder
1 (10 3/4 oz.) can cream of celery soup, undiluted
1 (4 oz.) can diced green chili peppers, drained
1/4 tsp. minced instant onion
1/2 c. water
1 (6 oz.) pkg. corn chips
2 lg. firm ripe tomatoes, sliced and peeled
1 c. shredded mild Cheddar cheese

Brown ground beef in skillet. Add chili powder. Drain off excess drippings.

Combine soup, chili peppers, onion and water in small bowl. Stir until well blended.

Layer 1/2 of corn chips in a 2 quart casserole. Arrange half each of ground beef and tomatoes in layers over the chips. Pour over tomato layer, half of soup mixture and sprinkle half the cheese. Repeat the layers in same order, except reserve remaining cheese. Microwave, uncovered, at HIGH 12-15 minutes. Sprinkle cheese on top at end of baking time. Serves 6 to 8.