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ENCHILADA CASSEROLE II

  • 4servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb Lean ground beef round

  2. 1 T Instant minced onion

  3. 1 Clove garlic, peeled and -crushed

  4. 1 t Pepper

  5. 2 

  6. 1/2 t Chili powder

  7. 2/3 c Water

  8. 8 oz Can tomato sauce

  9. 2 c Sharp Cheddar cheese,

  10. -shredded

  11. 1/4 t Salt

  12. 6 Tortillas or taco shells

Instructions Jump to Ingredients ↑

  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. —–

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