Microwaved Enchilada Casserole
|Tortillas||1 Can (10 oz)|
|Lean ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Refried beans||1 Cup (16 tbs)|
|Taco sauce mix||1 Tablespoon (1 Package)|
|Water||1⁄2 Cup (8 tbs)|
|Chopped pitted ripe olives||1⁄4 Cup (4 tbs)|
|Jalapeno pepper||1 , chopped|
|Mild enchilada sauce||1 Can (10 oz)|
|Tomato sauce||15 Ounce (1 Can)|
|Grated cheese||1 Cup (16 tbs)|
Soften tortillas by placing between damp paper towels, placing in a plastic bag and microwaving for 45 SECONDS.
Allow to rest in sealed plastic bag while preparing remainder of ingredients.
Crumble beef into casserole.
MICROWAVE 3 MINUTES on HIGH, or until meat is set and onion transparent.
Add beans, taco sauce, water, olives and pepper.
Place 1 to 2 tablespoons meat mixture inside tortilla, roll.
Place seam side down in baking dish.
Combine enchilada and tomato sauces, mix well.
Pour over filled tortillas.
MICROWAVE 3 to 5 MINUTES on HIGH, or until warmed through.