Some kid-testers scooped up this spicy meat sauce with the chips instead of their forks.

EQUIPMENT:

Measuring cups
Paper towels
Large skillet
Wooden spoon
Colander
Medium mixing bowl
Can opener
4 plates
Small spoon

INGREDIENTS:

1/2 head lettuce
1 lb. ground beef
1/2 c. frozen chopped onion
1 (8 oz.) can tomato sauce
1 (8 oz.) jar taco sauce
4 c. tortilla chips
1 (4 oz.) pkg. (1 c.) shredded Monterey Jack or Cheddar cheese
Dairy sour cream (if you like)
Taco sauce (if you like)

1. Rinse the lettuce under cold running water. Separate it into leaves. Put it on paper towels to drain. Pat it dry with more paper towels. Tear it into bite size pieces. Save until Step 5.

2. Use your hands to break up the ground beef as you put it in the skillet. Add the onion. Put the skillet on the burner. Turn burner to medium high. Cook, stirring with the wooden spoon, until there is no pink color left in the meat. Turn off the burner. Remove the skillet from burner.

3. Place the colander over the mixing bowl. Spoon the meat mixture into the colander. Let the fat drain into the bowl. Spoon the meat and onion back into the skillet. Put the fat in a container to throw away.

4. Stir the tomato sauce and jar of taco sauce into the meat mixture. Put the skillet back on the burner. Turn the burner to medium high. Cook until bubbly. Turn the burner to low. Simmer, uncovered, about 10 minutes or until the mixture is thick. Stir now and then. Turn off the burner. Remove the skillet from the burner.

5. Arrange tortilla chips on the plates. Arrange lettuce over chips. Spoon the meat mixture over the lettuce. Sprinkle the meat mixture with cheese. Spoon sour cream and more taco sauce on top, if you like. Makes 4 servings.