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Enchilada Stack

 Enchilada Stack
"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."
4 ServingsPrep/Total Time: 30 min.

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.
Nutritional Facts: 1 serving (1 piece) equals 501 calories, 31 g fat (18 g saturated fat), 135 mg cholesterol, 998 mg sodium,

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Enchilada Stack (continued)

Nutritional Facts: 18 g carbohydrate, 2 g fiber, 37 g protein.