Enchilada Casserole 2

Serving Size : 4
Ingredients

for prepare Enchilada Casserole 2

:

Amount	Measure	Ingredient - Preparation Method
1	pound	lean ground beef round
1	tablespoon	instant minced onion
1	clove	garlic - peeled and
1	teaspoon	pepper
2 1/2	teaspoons	chili powder
2/3	cup	water
1	8 ounces can	tomato sauce
2	cups	sharp cheddar cheese - shredded
1/4	teaspoon	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 occasionally 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.

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