Enchilada Casserole
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, round steak
ground |
|
| 1 | tablespoon |
onion, dried flakes
|
|
| 1 | clove |
garlic
peeled and crushed |
|
| 1 | teaspoon |
black pepper
|
|
| 2 ½ | teaspoons |
chili powder
|
|
| ⅔ | cup |
water
|
|
| 8 | ounces |
tomato sauce
|
|
| 2 | cups |
cheddar cheese, very old, sharp
shredded |
|
| ¼ | teaspoon |
salt
|
|
| 6 | each |
flour tortillas
or taco shells |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, round steak
ground |
|
| 15 | ml |
onion, dried flakes
|
|
| 1 | clove |
garlic
peeled and crushed |
|
| 5 | ml |
black pepper
|
|
| 13 | ml |
chili powder
|
|
| 158 | ml |
water
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 473 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 1.3 | ml |
salt
|
|
| 6 | each |
flour tortillas
or taco shells |
*
|
Directions
Crumble beef into a shallow, 2½-quart, heat-resistant, non-metallic casserole. Sprinkle meat with minced onion and crushed garlic.
Heat, uncovered, in Microwave Oven 5 minutes. Stir occasionally to break up meat. Drain excess fat. Add pepper, chili powder, water and tomato sauce. Stir to combine.
Heat, uncovered, 4 minutes in Microwave Oven.
Alternately layer tortillas, meat sauce and cheese in a round 2½ quart, heat resistant, non-metallic casserole. Last layer should be cheese.
Heat, covered, in Microwave Oven 7 to 9 minutes or until cheese is melted.
