Enchilada Casserole

Ingredients:

1 lb. Ground Sirloin

1 cup Chopped Onion

1 Tbsp Butter

1 Tbsp Minced Garlic

1 1/2 Tbsp All-Purpose Flour

1 cup Fat-Free, Lower-Sodium Beef Broth

1 Tbsp 40% Less-Sodium Taco Seasoning Mix

1 (8-ounce) can No-Salt-Added Tomato Sauce

4 (8-inch) Whole-Wheat Flour Tortillas

1/3 cup (1 1/2 ounces) Shredded Monterey Jack Cheese with Jalapeño Peppers

Directions:

Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble. Preheat oven to 400°. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.

Recipe in Cooking Light