Microwave Beef Enchiladas



Microwave Beef Enchiladas

½ pound ground beef
2 tablespoons onion or 1 ½ tsp instant minced onion
½ teaspoon salt
2 cups shredded cheddar cheese, divided
1 can (10 ounce) enchilada sauce, divided
1 tablespoon chopped green chilies, optional
6 corn tortillas, 7-inch diameter

Crumble ground beef into a 1-quart casserole. Add onion and salt. Microwave at HIGH 2 – 3 minutes, or until meat is no longer pink, stirring after half the cooking time.

Drain. Break apart meat. Stir in 1 cup of the cheese, ¼ cup of the sauce, and the chilies. Set aside.

Soften tortillas by placing between paper towels; microwave at HIGH 30 to 45 seconds, or until hot to the touch. Spoon ½ cup meat filling down center of each tortilla. Roll up.

Place seam side down in 12x8-inch baking dish. Pour remaining sauce over filled tortillas. Cover with waxed paper. Microwave at HIGH 5 – 6 minutes, or until heated, rotating dish ½ turn after half the time. Top with remaining cheese. Microwave uncovered, on HIGH, 1 ½ minutes, or until cheese melts. Garnish with shredded lettuce, olives, and sour cream if desired.