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MICROWAVE ENCHILADA CASSEROLE

1 lb. lean ground beef
2 Tbsp. chopped onion
3 c. corn chips
1 1/2 c. shredded Cheddar
cheese, divided
1 can (8 oz.) whole tomatoes,
cut up
1 can (4 oz.) diced green
chilies
1 tsp. chili powder
shredded lettuce
tomato slices

Crumble beef into 2 quart casserole; add onion. Cover.
Microwave at High for 4 1/2 to 5 minutes or until beef is no
longer pink. Drain. Stir in corn chips, 1 cup Cheddar cheese,
tomatoes, green chilies and chili powder. Microwave at 8
(Medium-High) for 7 to 8 minutes or until hot. Sprinkle
remaining cheese on top. Microwave at 8 for 2 to 3 minutes or
until cheese melts. Garnish each serving with shredded lettuce
and tomato slices. Serves 4.

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