Enchilada Casserole

Microwaverina's picture

Sep. 09, 2011


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)



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.


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

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 23 Minutes
Ready In: 23 Minutes
Servings: 4