Microwave Enchilada Casserole
|Onion||1 Medium, chopped|
|Green pepper||1 , chopped|
|Canned tomato sauce||8 Ounce|
|Canned enchilada sauce||10 Ounce|
|Canned pinto beans||15 Ounce|
|6 inch tortillas||6|
|Tomato||1 Medium, chopped|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Crumble hamburger into 1 1/2 quart casserole.
Add onion and green pepper.
Microwave un covered until meat is firm, 5 to 6 minutes.
Stir to break up meat; drain.
Stir in tomato sauce, enchilada sauce and beans (with liquid).
Cover and microwave to boiling, 3 to 4 1/2 minutes.
Spoon 2 cups meat sauce into oblong baking dish, 12 x 7 1/2 x 2 inches.
Place 1/4 cup remain ing meat sauce in center of each tortilla.
Fold sides of tortilla up over filling, overlapping edges.
Place tortillas seam sides down in baking dish.
Spoon remaining sauce over tortillas.
Cover loosely and microwave until hot, 9 to 10 minutes.
Sprinkle tomato in strip down center of cas serole; sprinkle cheese on each side.
Microwave uncovered until cheese is melted, 2 to 3 minutes.