1 lb. ground beef
1 med. onion, chopped (1/2 c.)
1 (8 oz.) can tomato sauce
1/4 c. water
1 tsp. chili powder
1 (16 oz.) can refried beans
1/4 c. taco sauce
1 1/2 c. shredded Monterey Jack cheese (6 oz.)
5 taco or tostado shells, coarsely crushed
1 c. shredded lettuce
1 sm. tomato, chopped (1/4 c.) (optional)
1/4 c. sliced green onion (optional)
1/4 c. sliced pitted ripe olives (optional)
1 (6 oz.) container frozen avocado dip (optional)

Crumble the beef into a 1 1/2 quart casserole, then stir in onion. Micro-cook, covered, on 100% power (HIGH) 4 1/2 to 5 1/2 minutes or until done. Drain, then stir in tomato sauce, water and chili powder. Micro-cook, covered, on 100% power (HIGH) about 6 minutes or until bubbly.

Meanwhile, stir together beans and tomato sauce. Spread in bottom of a 12 x 7 1/2 x 2 inch baking dish, then spread the meat mixture atop. Micro-cook, uncovered, on 100% power (HIGH) 7 to 9 minutes or until heated through.

Top with cheese. Micro-cook, uncovered, on 100% power (HIGH) about 1 minute or until cheese is melted.

Top with crushed taco or tostado shells and lettuce. If desired, top with tomato, green onion, olives and avocado dip. Makes 6 servings.