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 tostada shells, coarsely crushed
1 c. shredded lettuce
1 sm. tomato, chopped
1/4 c. sliced ripe olives
1 (6 oz.) container frozen avocado dip
1/4 c. sliced green onions

In a 1 1/2 quart casserole crumble beef. Stir in onion. Cook, covered, on 100% power (high) for 4-6 minutes or until no pink remains and onion is tender, stirring once. Drain off fat. Stir in tomato sauce, water, and chili powder. Cook, covered, on high about 6 minutes or until bubbly.

Meanwhile, stir together beans and taco sauce. Spread in bottom of a 12 x 7 1/2 x 2 inch baking dish. Spread meat mixture on top. Cook, uncovered, on high for 7-9 minutes or until heated through.

Top with cheese. Cook, uncovered, on high about 1 minute or until cheese is melted. Top with crushed taco or tostada shells and lettuce. If desired, top with tomato, olives, avocado dip, and green onion. Serve with additional taco sauce, if desired. Serves 6.