| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef, Casseroles, Cheese, Ethnic, Hamburger |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
tb |
Instant minced onion |
| 1 |
|
Clove garlic, peeled and crushed |
| 2 |
ts |
Chili powder |
| 1/2 |
ts |
Pepper |
| 2/3 |
c |
Water |
| 1 |
cn |
Tomato sauce, (8 ounce) |
| 2 |
c |
Sharp cheddar cheese, shredded |
| 6 |
|
Tortillas |
INSTRUCTIONS
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, on ROAST for 6 minutes. Stir occasionally to break up meat. 3.
Drain excess fat. Add chili powder, pepper, water and tomato sauce. Stir to
combine. Heat, uncovered, 5 minutes on ROAST. 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, on
ROAST for 9-11 minutes or until cheese is melted.
NOTES : I use powdered garlic instead of minced garlic. I cook the
casserole on HIGH instead of Roast. And I cook it for 12-13 minutes instead
of the time called for. It depends on how strong your microwave is so
adjust for that on all cooking times.
Recipe by: Sharp Microwave Ovens Posted to MC-Recipe Digest V1 #601 by
BrendaF521@aol.com on May 7, 1997
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