Enchilada Casserole

1 lb. Ground beef
1/4 cup chopped onions
1 can (8 oz.) tomato sauce
1/2 cup Water
2 tsp. Chili powder
4 Corn tortillas
1 cup Shredded Cheddar Cheese
1/2 cup chopped tomatoes
1/4 cup Sour Cream


Microwave meat and onions in 2-qt. microwaveable dish on HIGH 4 to 6 min. or until meat is no longer pink, stirring every 2 min.; drain.

Stir in tomato sauce, water and chili powder. Microwave 5 to 9 min. or until slightly thickened, stirring every 4 min. Transfer to bowl.

Place 1 tortilla in same microwaveable dish; top with layers of 1/4 each meat sauce and cheese. Repeat layers 3 times. Microwave 2 to 5 min. or until heated through. Let stand 5 min. Top with tomatoes and sour cream. From Kraftrecipes.com