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Suggest a better description1. 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. 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. Recipe by: Sharp Microwave Ovens Posted to MC-Recipe Digest V1 #601 by BrendaF521@aol.com on May 7, 1997
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 745 | ||
Calories from Fat: 167 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 73.7mg | 23 % | |
Sodium 199.6mg | 7 % | |
Potassium 868.5mg | 23 % | |
Total Carbohydrate 111.6g | 33 % | |
Dietary Fiber 16.1g | 64 % | |
Sugars, other 95.5g | ||
Protein 37g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 745
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