Enchilada Torte
Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | tablespoon |
onion, dried flakes
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| 8 | ounces |
tomato sauce
|
|
| ⅔ | cup |
water
|
|
| 3 | cups |
cheddar cheese
|
*
|
| 6 | each |
flour tortillas
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 15 | ml |
onion, dried flakes
|
|
| 0.6 | ml |
garlic powder
|
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 158 | ml |
water
|
|
| 7.1E+2 | ml |
cheddar cheese
|
*
|
| 6 | each |
flour tortillas
|
*
|
Directions
Crumble ground beef in a 2 quart glass dish.
Microwave on high for 5 minutes, stirring occasionally.
Drain excess fat.
(I use a plastic colander).
Stir into meat mixture the onion, garlic powder, chili powder, cumin, tomato sauce and water.
Microwave on 70% power for 5 minutes.
In a 2 quart round casserole, alternate layers of 1 tortilla, 1/6 of meat sauce, and 1/6 of cheese, making a torte like casserole.
The last layer should be cheese.
Cover and microwave at 70% power until torte is bubbly hot and cheese is melted (about 5 mintues).
