Microwave Mexican Casserole

Microwave Mexican Casserole

They'll call you Speedy Gonzalez when you whip up this main dish!
4-5 flour tortillas
1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
1 envelope taco seasoning mix
1 can ( 8 ounce) tomato sauce
1 can ( 6 ounce) tomato paste
1/2 cup sliced pitted ripe olives ( I use one small can)
1/4 cup water
1/2 teaspoon chili powder
1 cup sour cream
2 large eggs
1/4 teaspoon pepper
2 cups broken corn chips ( similar to Fritos)
2 cups shredded Monterey Jack Cheese
Warm tortillas slightly.
(If frozen lay them between paper towels and microwave on high 30-60 seconds.)
Separate and set aside.
Crumble ground beef into a 2 quart casserole.
Add green pepper and onions.
Microwave on high 3 -5 minutes or until meat losses its pink color and vegetables are tender-crisp.
Stir and drain.
Mix in taco seasoning, tomato sauce, tomato paste, olives, water and chili powder.
Microwave at 50% power (medium) for 10-15 minutes or until thickened.
Blend sour cream, eggs and pepper together in a small bowl.
Place 2 tortillas in the bottom of 12 x 8 dish.
(I cut mine into fourths so they fit into the corners of the pan.)
Top tortillas with half the meat mixture followed by half the sour cream mixture.
Repeat layers with remaining ingredients.
Sprinkle with crushed corn chips and cheese.
Microwave at 50% power for 10-15 minutes or until cheese melts completely.
Let stand 5 minutes before cutting into it to serve.

Posted by Nancy K.
Original recipe: Amana Microwave Manual.
Note: I usually make it in a square pan that must be 9 x9. Works fine. Last time I used slightly more tortillas to get them used up and it still turned out very good. I've used other types of cheese but it tastes best with the Monterey Jack that the recipe calls for. If you want it spicy, add a little more chili powder. I've been making this since the 1970's.


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