ENCHILADA CASSEROLE II

Servings: 4
Ingredients:

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.

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