Rich Enchilada Casserole
|Lean ground beef||1 Pound|
|Canned tomato sauce||16 Ounce (2 Can)|
|Green chili peppers||4 Ounce (1 Can)|
|Ripe olives||1⁄2 Cup (8 tbs), sliced|
|Chili powder||2 Tablespoon|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
In medium mixing bowl, combine beef, 1 can of tomato sauce, green chili peppers, olives and chili powder.
In a lightly greased 2-quart oblong baking dish, place 3 tortillas.
They may slightly overlap.
Layer with the meat mixture, onions and cheese.
Repeat layers starting with tortillas and ending with cheese.
Pour remaining tomato sauce over top of casserole.
TO HEAT BY TIME Cover with wax paper.
Set Power Select at HIGH for 7 minutes and MEDIUM-LOW for 21 minutes.
TO HEAT BY INSTA-MATIC Cover completely with 2 pieces of plastic wrap; heat on COOK 2.
Let stand, uncovered, 5 minutes before serving.
Serving size: Complete recipe
Calories 2749 Calories from Fat 1175
% Daily Value*
Total Fat 132 g203.4%
Saturated Fat 72.5 g362.4%
Trans Fat 0 g
Cholesterol 503 mg167.7%
Sodium 5590.9 mg233%
Total Carbohydrates 225 g74.9%
Dietary Fiber 30.5 g122.2%
Sugars 30.6 g
Protein 169 g338.5%
Vitamin A 316% Vitamin C 554.5%
Calcium 218.2% Iron 160.8%
*Based on a 2000 Calorie diet