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Enchilada Stack Recipe

"I tried this fast flavorful casserole when I bought my first microwave 15 years ago," recalls Doreen Adams of Sacramento, California. "With a tossed salad and French bread, it's a hearty meal my family has enjoyed often."

This recipe is:

Quick

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Enchilada Stack Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

1 pound ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1/4 cup water
1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 corn tortillas (6 inches)
2 cups (8 ounces) shredded cheddar cheese

Directions

In an ungreased 2-qt. microwave-safe dish, combine the beef, onion and garlic. Cover and cook on high for 3-4 minutes or until meat is no longer pink, stirring once; drain. Stir in tomato sauce, water, chili powder, salt and pepper. Cover and cook on high for 6 minutes, stirring once.
In an ungreased 1-1/2-qt. round dish, layer one tortilla, 1/2 cup meat sauce and 1/2 cup cheese. Repeat layers three times. Heat, uncovered, on high for 45 seconds or until the cheese is melted. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 piece) equals 501 calories, 31 g fat (18 g saturated fat), 135 mg cholesterol, 998 mg sodium, 18 g carbohydrate, 2 g fiber, 37 g protein.

Originally published as Enchilada Stack in Quick Cooking November/December 1999, p51