Layered Taco Salad

6-8 Servings

Ingredients:

1 1/2 pounds lean ground beef

1/2 cup onion, chopped

1 cup green bell pepper, chopped

1 (16 ounce) can hot chili beans, undrained

1 (10 ounce) can mild enchilada sauce

1 (8 ounce can) tomato sauce

1 (8 ounce can) mild taco sauce

1 bag (about 10 ounces) tortilla chips

1 cup shredded mozzarella cheese

4 cups shredded lettuce

2 cups chopped tomatoes

Method:

Brown ground beef with onion and green pepper in a skillet until no pink appears, stirring constantly. Drain well. Add chili beans and heat until hot. Cover and keep warm.

Combine all sauces in a 2-quart casserole. Microwave at high for 4 to 6 minutes, stirring after 3 minutes.

Using a 2-quart or equivalent casserole dish or salad bowl, layer tortilla chips, meat mixture, one half of the cheese, lettuce then tomatoes. Pour sauce over the entire dish and sprinkle with remaining cheese. Toss lightly and serve immediately.