Title: Enchilada Casserole
Categories: Meats, Main dish, Casseroles, 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini