Enchilada Casserole

Name: Enchilada Casserole
Ingredients: 1 lb. lean ground beef; 1 Tbsp. instant minced onion; 1 clove garlic, peeled and crushed; 1 tsp. pepper; 2 1/2 tsp. chili powder; 2/3 c. water; 1 (8 oz.) can tomato sauce; 2 c. shredded sharp Cheddar cheese; 1/4 tsp. salt; 6 tortillas or taco shells

10 ingredients

1 steps

Ingredients

1 lb. lean ground beef
1 Tbsp. instant minced onion
1 clove garlic, peeled and crushed
1 tsp. pepper
2 1/2 tsp. chili powder
2/3 c. water
1 (8 oz.) can tomato sauce
2 c. shredded sharp Cheddar cheese
1/4 tsp. salt
6 tortillas or taco shells

Directions

1

Crumble beef into a shallow 2 1/2-quart heat resistant non-metallic casserole dish. Sprinkle meat with minced onion and crushed garlic. Heat, uncovered, on roast for 6 minutes. Stir occasionally to break up meat. Drain excess fat; add pepper, chilli powder, water and tomato sauce. Stir to combine. Heat, uncovered, for 5 minutes on roast. Alternately layer tortillas, meat sauce and cheese in a round 1 1/2-quart casserole dish. Last layer should be cheese. Heat, covered, on roast for 9 to 11 minutes or until cheese melts.