Title: Enchilada Casserole Ii
Categories: Meat Entree Casserole Mexican Microwave
Yield: 4 Servings
| 1 | lb | Lean ground beef round |
| 1 | tb | Instant minced onion |
| 1 | | Clove garlic, peeled and crushed |
| 1 | ts | Pepper |
| 2 1/2 | ts | Chili powder |
| 2/3 | c | Water |
| 8 | oz | Can tomato sauce |
| 2 | c | Sharp Cheddar cheese, shredded |
| 1/4 | ts | Salt |
| 6 | | Tortillas or taco shells |
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, 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 1/2-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.