1 lb. ground chuck beef
2 tbsp. butter (1/2 c.)
2 tbsp. diced green chilies
1 (8 oz.) can tomato sauce
1 (1 1/2 oz.) pkg. taco seasoning mix
1/2 c. water
2 eggs
1 c. dairy half and half
1 (6 oz.) pkg. corn chips
8 oz. Monterey Jack cheese, shredded or sliced
1 c. (8 oz.) 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, onion and chilies. Microwave at High 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, rotating dish 1/2 turn after 8 minutes. Top with sour cream and grated cheese. Microwave at High 2 to 4 minutes until cheese is melted.

Makes about 6 servings.