Stack and cook entrée and sides to make a complete Cinco de Mayo meal—all at once! Savory flavors in a matter of microwave minutes will have your family asking for seconds.
Ingredients
Enchilada Casserole
Enchilada Casserole
- 1 lb./455 g ground beef
- 1 small onion, chopped
- 2 tsp. Southwest Chipotle Seasoning
- 10-oz./285 g can enchilada sauce
- 6 6"/15.24 cm corn tortillas sliced into wedges
- ½ cup shredded cheese
- 2 cups quick cooking rice
- 2 cups water
- 1 tsp. coarse kosher salt
- 15-oz./425 g can pinto beans
- ¼ tsp. dried oregano
- 1 tbsp. sofrito*
- 1 tbsp. tomato sauce
- Place ground beef, onion and Southwest Chipotle in Colander and place over 1¾-Qt./1.75 L Casserole. Cover and microwave on high power 5–6 minutes, stirring halfway through.
- Remove Colander. Drain and wipe out Casserole. Transfer cooked meat mixture to Casserole. Stir in sauce and fold in tortilla wedges and cheese.
- Combine Rice ingredients in 3-Qt./3 L Casserole.
- Mix together Pinto Bean ingredients in inverted ¾-qt./750 mL Casserole/Cover.
- Stack and microwave on high power 15–20 minutes. Let rest 5 minutes.