Enchilada Casserole Ii Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Lean ground beef round,
1 tbsp: Instant minced onion,
1 Clove: garlic, peeled and crushed
1 tsp: Pepper,
2 1/2 tsp: Chili powder,
2/3 cup: Water,
8 ounce: Can tomato sauce,
2 cup: Sharp Cheddar cheese, shredded
1/4 tsp: Salt,
6: Tortillas or taco shells,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp