1 lb. ground chuck beef
2 tbsp. butter
1 med. onion, chopped (about 1/2 c.)
2 tbsp. diced green chilies
1 (8o z.) can tomato sauce
1 pkg. taco seasoning mix
1/2 c. water
2 eggs
1 c. dairy half & half
1 (6 oz.) pkg. corn chips
8 oz. Monterey Jack cheese, shredded or sliced
1 c. (8 oz.) dairy sour cream
1/2 c. grated cheddar cheese

In 2 quart casserole place beef. Microwave at High 5 to 6 minutes, stirring after 3 minutes. Drain beef and remove from casserole.

In 1 quart glass measure place butter, onions and chilies. Microwave at High 2 to 2 1/2 minutes, stirring after 1 minute. Add tomato sauce, taco seasoning mix and water. Microwave at High 1 1/2 to 2 minutes more.

Beat eggs; blend in half and half. Add this mixture slowly to tomato sauce, stirring constantly.

Place half of corn chips in same 2 quart casserole. Top with half of ground beef, half of cheese and half of sauce. Repeat layers. Microwave at High 15 minutes, roasting dish in 1/2 turn after 8 minutes.

Top with sour cream and grated cheese. Microwave at High 2 to 4 minutes until cheese is melted.