1. Crumble beef into a shallow, 2 1/2 -quart, heat-resistant, non-metallic
casserole. Sprinkle meat with minced onion and crushed garlic. 2. Heat,
uncovered, on ROAST for 6 minutes. Stir occasionally to break up meat. 3.
Drain excess fat. Add chili powder, pepper, water and tomato sauce. Stir to
combine. Heat, uncovered, 5 minutes on ROAST. 4. 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, on
ROAST for 9-11 minutes or until cheese is melted.
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NOTES : I use powdered garlic instead of minced garlic. I cook the casserole
on HIGH instead of Roast. And I cook it for 12-13 minutes instead of the
time called for. It depends on how strong your microwave is so adjust for
that on all cooking times.
