Texican Rice Salad

Description
Makes 6 servings.

Ingredients

 * 1 pound lean ground beef
 * 1/4 cup chopped onion
 * 1/2 cup chili sauce
 * 2 cloves garlic, minced
 * 1 teaspoon salt, divided
 * 1 teaspoon chili powder
 * 3 cups cooked rice
 * 1 15-ounce can garbanzo beans
 * 1 4-ounce can diced green chiles
 * 1 medium tomato, chopped
 * shredded lettuce
 * 1/2 cup (2 ounces) shredded Cheddar cheese
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 cups grated Cheddar cheese, divided

Directions
Cook beef and onion in large skillet until meat loses its color, stirring to crumble.

Combine chili sauce, garlic, salt and chili powder. Stir into meat mixture. Add rice, beans and chiles. Cover and cook over medium-low heat until heated through. Add tomato. Cover and cook 5 minutes longer. Spoon meat mixture over lettuce. Top with cheese.