Preparing enchiladas in the microwave instead of baking them in the oven substantially reduces the cooking time. To speed things up even further, use leftover cooked ground beef and reheat in the microwave.
Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 1 cup ground beef
- ¼ tsp. ground cumin
- ¼ tsp. salt
- ⅛ tsp. black pepper
- 8 corn tortillas
- 2 cups store-bought enchilada sauce
- 1 cup shredded Cheddar cheese
- In a bowl, season the ground beef with the cumin, salt, and pepper, using your fingers to mix it in. Let the ground beef stand while you are preparing the tortillas and sauce.
- Place the corn tortillas on a microwave-safe plate. Microwave at high heat for 30 seconds, and then for 10 seconds at a time until the tortillas look slightly dried out and are cooked. Dip each of the tortillas into the enchilada sauce, letting the excess sauce drip off.
- Place the ground beef into a 1-quart microwave-safe casserole dish, using your fingers to crumble it in. Microwave on high heat for 2 minutes. Stir and cook for another 2–3 minutes, until the ground beef is cooked through. Remove from the heat and drain off the fat. Stir in ½ cup leftover enchilada sauce and cook for another minute.
- Lay a tortilla flat and spoon a portion of the meat and sauce mixture in the lower half of the tortilla. Roll up the tortilla and place in a shallow, microwave-safe 9" x 13" baking dish. Continue with the remainder of the tortillas. Spoon any leftover enchilada sauce on top. Sprinkle with the cheese.
- Microwave on high heat for 5 minutes, or until the cheese is melted and everything is cooked through. Let stand for 5 minutes before serving.