1 lb. lean ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1/4 c. water
1 tsp. chili powder
1 (16 oz.) can dark red kidney beans, drained
1/4 c. taco sauce
1/2 c. shredded Monterey Jack cheese
1 c. shredded lettuce
1 sm. tomato, chopped
1/4 c. sliced pitted ripe olives
1 c. tortilla chips

Crumbled ground beef and onion. Cover and microwave on high for 5 to 7 minutes, stirring once, until meat is brown and onion is tender; drain fat.

In separate bowl, stir in tomato sauce, water and chili powder. Mash 3/4 cup kidney beans and add. Stir in taco sauce and remaining whole beans. Spread evenly in the bottom of a 1 3/4 quart casserole. Spread meat mixture on top.

Cover, microwave on high for 6 to 8 minutes or until heated through. Remove. Sprinkle with cheese, then lettuce, tomato, olives and tortilla chips.