Mexican Casserole (microwave) rec.food.cooking/Julie (sgig6566) (1996)
1 pound ground chuck 3/4 cup chopped onion 1 (16 ounce) can kidney beans, drained 1 (11 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce (I use 1 cup taco sauce) 1/2 cup sliced ripe olives 2 tsp chili powder 3/4 tsp salt 1/2 tsp pepper 1 cup shredded Cheddar cheese 1 cup crushed corn chips (Nacho Cheese Doritos are good)
Combine beef and onion in 2 1/2 quart casserole. Cover with wax paper. Microwave on HIGH 5-7 minutes or until meat is no longer pink, stir at 2 minutes intervals to crumble meat; drain. Stir in beans and next 6 ingredients. Cover and microwave at HIGH 5-7 minutes or until thoroughly heated, rotate dish (if you don't have automatic rotation) a half-turn after 3 minutes. Sprinkle with cheese and chips. Reduce to MEDIUM-HIGH (70% power); microwave, uncovered 1 minute. |