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.