Mexican Casserole

Made in Microwave

Ingredients

  • 4-6 whole wheat tortillas
  • 1 lb. lean ground chuck
  • 1/2 c. chopped green peppers
  • 1/2 c. chopped onion
  • 1 env. Taco seasoning mix (El Paso low-sodium)
  • 8 oz. can tomato sauce
  • 6 oz. can tomato paste
  • 1/2 c. black olives, sliced
  • 1 can refried beans
  • 1/4 c. water
  • 1/2 t. chili powder
  • 1 c. low fat sour cream
  • 2 eggs
  • 1/4 t. pepper
  • 2 c. broken corn nacho chips
  • 1 c. shredded Monterey jack cheese
  • 1 c. cheddar cheese

Toppings

  • shredded lettuce
  • diced tomatoes
  • sliced black olives

Instructions

Crumble ground chuck in 2 qt. casserole dish. Add green pepper and onions. Microwave at high 3-5 minutes or until meat is done and vegetables are tender. Stir and drain fat.

Mix in taco seasoning, tomato sauce and paste, olives, water and chili powder. Microwave at 50%, 10-15 minutes, until thick.

In small bowl, blend sour cream, eggs and pepper together.

Place 2-3 flour tortillas in bottom of 9 x 13 pan. Spread on refried beans and top with half of meat mixture followed by half of sour cream mixture. Repeat.

Top with broken nacho chips and cheese. Microwave at 50% 10-15 minutes until cheese melts. Let stand for 5 minutes.

Top with shredded lettuce, diced tomatoes, and sliced black olives before serving.