Place onion in a microwave-safe bowl. Cover and microwave 2-3 minutes or until tender. Crumble beef over onion and mix well. Cover and cook on high 4-6 minutes or until beef is no longer pink, stirring once, drain.
Stir in the tomato juice, tomato paste, green chilies and sauce mix. Spread 1/2 of beef mixture in a 2 qt. microwave-safe dish; sprinkle with 1 C. cheese. Top with remaining beef mixture. Cover; microwave for 2-3 minutes or until heated through. Serve with Scoops Corn Chips.
Prep/Total Time: 20 minutes
Ingredients
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1/2 cup chopped onion
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1 pound Lean Ground Beef
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1 cup tomato juice
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1 can tomato paste (6 ounce can)
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1 can Chopped Green Chilies, drained (4 Oz. Can)
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2 tablespoons Plus 2 teaspoon Enchilada Sauce Mix
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2 cups Shredded Monterrey Jack Cheese; Divided
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1/2 cup Coarsely Crushed Corn Chips
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