Enchilada Casserole

Title:
Enchilada Casserole

Yield:
4 Servings

Categories:
Beef,
Casseroles,
Cheese,
Ethnic,
Hamburger




Ingredients:





     1 lb Lean ground beef


     1 tb Instant minced onion


     1    Clove garlic, peeled and


          -crushed


     2 ts Chili powder


   1/2 ts Pepper


   2/3 c  Water


     1 cn Tomato sauce, (8 ounce)


     2 c  Sharp cheddar cheese,


          -shredded


     6    Tortillas






 1. Crumble beef into a shallow, 2 1/2 -quart, heat-resistant, non-metallic


 casserole. Sprinkle meat with minced onion and crushed garlic. 2. Heat,


 uncovered, on ROAST for 6 minutes. Stir occasionally to break up meat. 3.


 Drain excess fat. Add chili powder, pepper, water and tomato sauce. Stir to


 combine. Heat, uncovered, 5 minutes on ROAST. 4. Alternately, layer


 tortillas, meat sauce and cheese in a round, 1 1/2-quart, heat-resistant,


 non-metallic casserole. Last layer should be cheese. 5. Heat, covered, on


 ROAST for 9-11 minutes or until cheese is melted.


 


 NOTES : I use powdered garlic instead of minced garlic. I cook the


 casserole on HIGH instead of Roast. And I cook it for 12-13 minutes instead


 of the time called for. It depends on how strong your microwave is so


 adjust for that on all cooking times.


 Recipe by: Sharp Microwave Ovens Posted to MC-Recipe Digest V1 #601 by


 BrendaF521@aol.com on May 7, 1997