Enchilada Casserole Ii

1 lb Lean ground beef round

1 T Instant minced onion

1 Clove garlic, peeled and

-crushed 1 t Pepper

2 1/2 t Chili powder

2/3 c Water

8 oz Can tomato sauce

2 c Sharp Cheddar cheese,

-shredded 1/4 t Salt

6 Tortillas or taco shells

1. Crumble beef into a shallow, 2 1/2-quart, heat-resistant, non- metallic

casserole. Sprinkle meat with minced onion and crushed garlic. 2. Heat, uncovered, in Microwave Oven 5 minutes. Stir oc- casionally to

break up meat. 3. Drain excess fat. Add pepper, chili powder, water and tomato sauce. Stir

to combine. Heat, uncovered, 4 minutes in Microwave Oven. 4. Alternately layer tortillas, meat sauce and cheese in a round-1

1/2-quart,

heat-resistant, non-metallic casserole. Last layer should be cheese. 5. Heat, covered, in Microwave Oven 7 to 9 minutes or until cheese is

melted.