2 tablespoons plus 2 teaspoons enchilada sauce mix
2 cups shredded Monterey Jack cheese, divided
1/2 cup coarsely crushed corn chips
Additional corn chips, optional
Place onion in a microwave-safe bowl; cover and microwave on high for 2-3 minutes or until tender. Crumble beef over onion and mix well. Cover and cook on high for 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 half of beef mixture in a 2-qt. microwave-safe dish; sprinkle with 1 cup cheese. Top with remaining beef mixture. Cover and microwave for 2-3 minutes or until heated through.
Sprinkle with crushed corn chips and remaining cheese. Microwave 1 minute longer or until cheese is melted. Serve with additional corn chips if desired.