Microwaved Enchilada Casserole
|Butter/Regular margarine||2 Tablespoon|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Canned tomato sauce||24 Ounce (3 Cans, 8 Ounce Each)|
|Chopped fresh parsley||2 Tablespoon|
|Chili powder||5 Teaspoon|
|Ground chuck||1 Pound|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Canned retried beans||16 Ounce (1 Can)|
|Taco sauce||1⁄2 Cup (8 tbs)|
|Garlic powder||1 Dash|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cup)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
Place butter in 1 1/2-qt. glass casserole.
Microwave at high setting 1 minute, or until melted.
Add 1/2 c. onion and celery.
Cover and microwave at high setting 4 minutes, or until tender.
Stir in tomato sauce, parsley, chili powder, bay leaf and pepper.
Cover and microwave at high setting 5 minutes.
Remove bay leaf.
Crumble ground chuck into 2-qt. glass casserole.
Add 3/4 c. onion.
Microwave at high setting 3 minutes.
Stir to break up meat.
Pour off excess fat from meat.
Stir in retried beans, taco sauce, salt and garlic powder; set aside.
Wrap a stack of 6 tortillas in plastic wrap.
Slit plastic wrap to allow for escape of steam.
Microwave at high setting 1 1/2 minutes, or until soft.
Repeat with 6 remaining tortillas.
Place a generous 3/4 c. meat mixture on each tortilla and roll up.
Pour half of the sauce into 12x8x2" (2-qt.) glass baking dish.
Place filled tortillas, seam side down, in sauce in baking dish.
Pour remaining sauce over tortillas.
Cover with waxed paper.
Microwave at high setting 9 minutes, or until hot, rotating dish one-quarter turn after 5 minutes.
Sprinkle with cheese and olives.
Microwave at high setting 2 minutes more, or until cheese is melted.