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Microwave Enchilada Casserole

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Ingredients
  Lean ground beef 1 1⁄2 Pound
  Onion 1 Medium, chopped
  Tomato sauce 8 Ounce (1 Can)
  Canned mexicorn 12 Ounce, drained (1 Can)
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)
  Hot enchilada sauce 1 Can (10 oz)
  Salt 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Corn tortillas 6 (Divided)
  Cheddar cheese 2 Cup (32 tbs), shredded (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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Beef

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3436 Calories from Fat 1525

% Daily Value*

Total Fat 172 g265.2%

Saturated Fat 88.3 g441.7%

Trans Fat 0 g

Cholesterol 694.5 mg231.5%

Sodium 7001.1 mg291.7%

Total Carbohydrates 230 g76.5%

Dietary Fiber 19.9 g79.5%

Sugars 44.3 g

Protein 240 g479.5%

Vitamin A 214.3% Vitamin C 175.1%

Calcium 247% Iron 136.5%

*Based on a 2000 Calorie diet

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Microwave Enchilada Casserole Recipe