Microwave Enchilada Casserole

This is straight-up 1980s microwave magic, the kind of recipe your mom might have clipped from a women’s magazine when microwaves were the hot new kitchen gadget.

Cooking the ground beef in the microwave actually works better than you’d think. It steams in its own moisture, staying tender instead of getting those crunchy brown bits you’d get in a skillet.

Flour tortillas hold up better than corn in the microwave because they’re softer and more pliable to begin with, so they won’t turn leathery.

Sharp cheddar is key here. Since there’s no oven browning to develop flavor, you need a cheese with enough punch to stand up and be noticed.

Microwave Tips

• Use a microwave-safe casserole dish. Glass Pyrex or ceramic work best, never metal
• Stir the beef halfway through cooking so it browns evenly and doesn’t have raw spots
• Cover the final layered casserole with a microwave-safe lid or vented plastic wrap so the cheese melts without the tortillas drying out
• Let it stand for 2-3 minutes after microwaving so the heat distributes evenly

Serving Suggestions

• Classic toppings: Sour cream, salsa, sliced jalapeños, and chopped cilantro
• Make it fresher: Add diced tomatoes, shredded lettuce, and avocado after cooking
• Spice it up: Stir hot sauce into the meat mixture or use pepper jack cheese instead of cheddar