Enchilada Casserole

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Title: Enchilada Casserole
Yield: 4 Servings
Categories: Beef, Casseroles, Cheese, Ethnic, Hamburger


1 lb Lean ground beef
1 tb Instant minced onion
1 Clove garlic, peeled and
2 ts Chili powder
1/2 ts Pepper
2/3 c Water
1 cn Tomato sauce, (8 ounce)
2 c Sharp cheddar cheese,
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