monterey jack cheese
Coarsely break taco shells.
In 2-quart bowl, mix ground beef and onion;
cover bowl with waxed paper.
Cook at high (100%) 4-5 minutes, stirring and breaking up meat into small pieces every 2 minutes.
Tilt bowl; skim and discard excess fat.
Stir in tomato sauce, water, and chili powder.
Cover and cook at high 4 minutes or until meat mixture thickens, stirring after 2 minutes.
Stir in undrained green chilies and shredded cheese.
In shallow 1 1/2-quart casserole, place 3/4 of the coarsely broken tacos.
Top with meat mixture; cover with casserole lid or large plate.
Cook at medium-high (70%) 12 to 14 minutes until meat mixture is hot.
Let stand, still covered, 5 minutes.
Sprinkle with remaining tacos.