Enchilada casserole ii
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef round |
| 1 | tablespoon | Instant minced onion |
| 1 | Clove garlic, peeled and crushed | |
| 1 | teaspoon | Pepper |
| 2½ | teaspoon | Chili powder |
| ⅔ | cup | Water |
| 8 | ounces | Can tomato sauce |
| 2 | cups | Sharp Cheddar cheese, shredded |
| ¼ | teaspoon | Salt |
| 6 | Tortillas or taco shells | |
Directions
1. Crumble beef into a shallow, 2½-quart, heat-resistant, non- metallic casserole. Sprinkle meat with minced onion and crushed garlic. 2. Heat, uncovered, in Microwave Oven 5 minutes. Stir oc- casionally to break
up meat.
3. Drain excess fat. Add pepper, chili powder, water and tomato sauce. Stir to combine. Heat, uncovered, 4 minutes in Microwave Oven.
4. Alternately layer tortillas, meat sauce and cheese in a round-1 ½-quart,
heat-resistant, non-metallic casserole. Last layer should be cheese.
5. Heat, covered, in Microwave Oven 7 to 9 minutes or until cheese is melted.