Enchilada Casserole

1 lb Lean ground beef round
1 tb Instant minced onion
1 Clove garlic, peeled and crushed
1 ts Pepper
2 1/2 ts Chili powder
2/3 c Water
8 oz Can tomato sauce
2 c Sharp Cheddar cheese, shredded
1/4 ts Salt
6 Tortillas or taco shells

Crumble beef into a shallow, 2 1/2-quart, heat-resistant, non- metallic casserole. Sprinkle meat with minced onion and crushed garlic. Heat, uncovered, in Microwave Oven 5 minutes. Stir oc- casionally to break up meat. Drain excess fat. Add pepper, chili powder, water and tomato sauce. Stir to combine. Heat, uncovered, 4 minutes in Microwave Oven. 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.

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