Mexican Meatloaf

2 pounds ground beef
1 medium onion, chopped
1 cup instant rice, uncooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomato soup
1 can water
1 small can green chilies
1 package taco seasoning
1 can (8 ounces) picante sauce, mild or hot
1 package corn chips
1 cup shredded Monterey Jack cheese

Brown together the beef and onion; drain. Stir in rice,

soups, water, chilies, taco seasoning and picante sauce:
cook 10 minutes. Line a 9x13-inch baking pan with corn
chips; cover with half of the beef mixture. Layer chips,
remaining meat and chips. Bake 20 minutes at 350
degrees. Top with Monterey Jack cheese or any other
flavorful shredded cheese. Let set until melted.
Makes eight servings.