Enchilada Stack


This is a recipe that I’ve probably been making for at least 10 years now. I adapted it from a recipe I got from a Quick Cooking Magazine (now called Simple and Delicious). The great thing about this recipe is most of the work is done in the microwave so this dish is quick to put together. The dish serves four, so I have to double it for my family of 5. One of these is just not enough. Everyone loves it and it is not too spicy at all. If you like spicy, you could always add what to like to help spice it up.

Enchilada Stack

1 pound ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1/4 cup water
2 teaspoons chili powder
4 corn tortillas (6 inches)
2 cups (8 ounces) shredded cheddar cheese

In a skillet, combine the beef, onion and garlic. Cook until meat is no longer pink, drain. Put meat into a 2 qt microwave safe dish and stir in tomato sauce, water, chili powder, salt and pepper. Cover and cook on high for 6 minutes, stirring once.
In an ungreased 1-1/2-qt. round dish, layer one tortilla, 1/2 cup meat sauce and 1/2 cup cheese. Repeat layers three times. Heat, uncovered, on high for 45 seconds or until the cheese is melted. Yields: 4 servings

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