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.

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