Microwave Enchilada Casserole

–Pauline Sylvester

• 1 3/4 lb. lean ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (16 oz.) tomato puree
• 1 envelope taco seasoning mix
• 6 corn tortillas
• 3 cups (12 oz.) shredded cheddar cheese

Crumble beef into 2-qt. casserole. Add onion and garlic; mix lightly. Place in oven. Cook on high setting for 3 minutes.

Stir through several times. Cook on high for 2 minutes.

Stir in puree and seasoning mix. Cook on high for 3 minutes.

Remove from oven. Layer tortillas, beef mixture, and 2 1/2 cups of the cheese in 2-qt. round microproof casserole. Cover and place in oven. Cook on high for 7 minutes.

Sprinkle with remaining 1/2 cup cheese. Cut into wedges and serve. Makes 4 to 6 servings.