Microwave Enchilada Casserole Recipe
Ingredients
| Lean ground beef | 1 1/2 Pound | |
| Onion | 1 Medium, chopped | |
| Tomato sauce | 1 Can (10oz) | |
| Mexicorn | 1 Can (10oz), drained | |
| Ripe olives | 1 Can (10oz), drained | |
| Hot Sauce | 1 Can (10oz) | |
| Salt | 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Chili powder | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Corn tortillas | 6 , divided | |
| Shredded Cheddar cheese | 2 Cup (16 tbs), divided |
Directions
In 2-quart casserole, combine ground beef and onion.
Cover.
Microwave at high (10) 6 to 10 minutes until meat is thoroughly cooked; stir after 5 minutes.
Drain.
Add tomato sauce, corn, ripe olives, enchilada sauce, salt, oregano, chili powder and pepper.
Microwave at high (10) 3 to 5 minutes.
Place 3 tortillas in bottom of 2-quart oblong glass baking dish.
Pour half of meat mixture over tortillas.
Sprinkle 1 cup of cheese on top.
Repeat layers.
Micro wave at high (10) 9 to 15 minutes.
Cover.
Microwave at high (10) 6 to 10 minutes until meat is thoroughly cooked; stir after 5 minutes.
Drain.
Add tomato sauce, corn, ripe olives, enchilada sauce, salt, oregano, chili powder and pepper.
Microwave at high (10) 3 to 5 minutes.
Place 3 tortillas in bottom of 2-quart oblong glass baking dish.
Pour half of meat mixture over tortillas.
Sprinkle 1 cup of cheese on top.
Repeat layers.
Micro wave at high (10) 9 to 15 minutes.
Chef
