Recipe

Stack and Cook Fiesta Meal

Ingredients

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
Rice
• 2 cups quick cooking rice
• 2 cups water
• 1 tsp. coarse kosher salt
Pinto Beans
• 15-oz./425 g can pinto beans
• ¼ tsp. dried oregano
• 1 tbsp. sofrito*
• 1 tbsp. tomato sauce

Directions

1. 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.
2. Remove Colander. Drain and wipe out Casserole. Transfer cooked meat mixture to Casserole. Stir in sauce and fold in tortilla wedges and cheese.
3. Combine Rice ingredients in 3-Qt./3 L Casserole.
4. Mix together Pinto Bean ingredients in inverted ¾-qt./750 mL Casserole/Cover.
5. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes.