Title: Enchilada casserole ii
 Categories: Meats, Main dish, Casseroles, Mexican, Microwave
      Yield: 4 Servings
 
      1 lb Lean ground beef round
      1 T  Instant minced onion
      1    Clove garlic, peeled and
           -crushed
      1 t  Pepper
  2 1/2 t  Chili powder
    2/3 c  Water
      8 oz Can tomato sauce
      2 c  Sharp Cheddar cheese,
           -shredded
    1/4 t  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.