Microwave Mexican Casserole - cooking recipe

Ingredients

1 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
1 can cream of mushroom soup (undiluted)
1 can enchilada sauce
3/4 c. evaporated milk
3 c. tortilla chips, divided
1 (4 oz.) can chopped green chiles, drained
1 1/2 c. shredded Cheddar cheese, divided
jalapeno pepper slices (optional)
shredded lettuce
chopped tomato

Preparation

Combine first 3 ingredients in 2-quart casserole.
Cover tightly with plastic wrap; fold back to allow steam to escape. Microwave at High 6 to 7 minutes, until meat is browned, stirring once.
Drain.
Add mushroom soup, enchilada sauce and milk; stir well.
Place 2 cups tortilla chips in 2-quart shallow casserole. Spoon half of ground beef mixture over chips; layer with chiles and half of cheese.
Top with remaining ground beef mixture.
Cover tightly with heavy-duty plastic wrap; turn back edge to allow steam to escape.
Microwave at High 10 to 12 minutes, turning dish after 5 minutes.
Sprinkle with remaining cheese; let stand 5 minutes. Garnish with remaining chips and peppers.
Serve with shredded lettuce and tomato.
Serves 4 to 6.