1 lb. ground beef
1 sm. onion, grated
8 oz. can tomato sauce
1/4 c. water
2 tsp. chili powder
4 oz. can diced green chilies
1/4 lb. Monterey Jack or Muenster cheese
4 oz. pkg. taco shells

In 2-quart bowl, mix ground beef and onion; cover bowl with waxed paper. Cook at high 4 to 5 minutes, stirring and breaking up meat into small pieces. Tilt bowl; skim and discard excess fat. Stir in tomato sauce, water, and chili powder. Cover and cook at high 4 minutes or until meat mixture thickens, stirring after 2 minutes. Stir in undrained green chilies and shredded cheese.

In shallow 1 1/2 quart casserole, place 3/4 of the coarsely broken tacos. Top with meat mixture; cover with casserole lid or large plate. Cook on medium high 12 to 14 minutes until hot. Let stand, still covered, 5 minutes. Sprinkle with remaining tacos.