1 lb. ground beef
1 1/2 tsp. chili powder
1 c. finely chopped onion
2 c. Corn Chex cereal
2 c. Monterey Jack cheese, grated
4 c. lettuce, shredded
2 lg. ripe tomatoes, diced
1 (16 oz.) can refried beans
3/4 c. green pepper, chopped
1/4 tsp. garlic powder
1 (15 oz.) can enchilada sauce, divided
1 egg, beaten
3/4 c. water
5 c. Corn Chex, crushed to 2 c.

Oil 13 x 9 x 2 inch baking pan. Cook ground meat until brown and crumbly, drain. Stir in chili powder, garlic powder and 1 1/4 cups enchilada sauce. Reserve remaining sauce.

Mix together egg and water; pour over Corn Chex crumbs. Combine until thoroughly moistened; spread evenly over bottom of pan.

Combine beans, pepper and onion; spread over Chex layer. Sprinkle with 2 cups whole Corn Chex. Cover with meat mixture. Bake at 350 degrees for 40 minutes. Remove from the oven and top with cheese. Sprinkle lettuce and diced tomato over top. Serve with remaining heated enchilada sauce. Makes 8-10 servings.