Enchilada Casserole

Enchilada Casserole

Mexican food is a snap to prepare in the microwave and healthier, too.  No need to "fry" tortillas in fat to soften as done in conventional preparation and low-fat cheeses may also be used if desired.....Saves fat and calories.


1 lb. extra lean ground beef
1/4 cup chopped onion
1 (16 oz.) can fat-free refried beans
1/4 cup hot taco sauce
1/2 tsp. salt
1/8 tsp. garlic powder
8 (6-inch) corn tortillas
1 (10 oz.) can enchilada sauce
1/3 cup sliced pitted black olives
3/4 cup shredded low-fat cheddar cheese
3/4 cup shredded light Monterey Jack cheese


Place ground beef in microwave casserole.  Cook at High (100%) power for 2-3 minutes, covered.  Stir to break apart and mix in onion.  Cook 2-3 minutes longer or until meat is no longer pink.  Drain well and mix with refried beans, taco sauce, salt and garlic powder.  Pour enchilada sauce in 8 x 12 inch casserole and set aside.  Place tortillas between dampened paper towels and microwave on High (100%) power for 30-40 seconds until pliable.  Place 1/3 cup meat/bean mixture down center of each tortilla and roll up.  Roll filled tortillas in sauce to moisten.  Place seam side down in casserole.  Cover and microwave on Medium-high (70%) power for 10-15 minutes until very hot.  Uncover and sprinkle with cheese and olives.  Microwave uncovered an additional 1-3 minutes until cheese is melted.