Enchilada Casserole

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.