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Enchilada Casserole

Microwaverina's picture
Ingredients
  Lean ground beef 1 Pound
  Onion 2 Tablespoon, chopped
  Corn chips 3 Cup (48 tbs)
  Cheddar cheese 1 1⁄2 Cup (24 tbs), shredded, divided (Reserving Some For Garnish)
  Canned whole tomatoes 14 1⁄2 Ounce (1 Can)
  Canned green chilies 4 Ounce, diced (1 Can)
  Chili powder 1 Teaspoon
  Shredded lettuce 2 Tablespoon (For Garnish)
  Chopped tomato 4 (For Garnish)
Directions

MAKING
1. In a medium (2-quart or 8 cup) microwave proof casserole add beef breaking chunks with a spoon.
2. Stir in onion.
3. Cover dish with plastic wrap.
4. Microwave at HIGH for 4 1/2 to 5 minutes, stirring once, until beef changes color.
5. Drain the excess fat if any before stirring in 1 cup cheese and the remaining ingredients.
6. Return to the microwave and set the level to 8
7. Cook for about 8 minutes until meat is cooked and mixture is hot.
8. Top with remaining cheese and microwave for another 2 minutes just until cheese melts and is bubbly.

SERVING
9. Scatter chopped tomatoes and shredded lettuce on top and serve hot straight from the casserole dish.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Beef
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
23 Minutes
Ready In: 
28 Minutes
Servings: 
4

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