Enchilada Casserole

Enchilada Casserole
Enchilada Casserole

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound ground sirloin

  • 1

    cup chopped onion

  • 1

    tablespoon butter

  • 1

    tablespoon minced garlic

  • 1 1/2

    tablespoons all-purpose flour

  • 1

    cup fat-free, lower-sodium beef broth

  • 1

    tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)

  • 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

1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble. 2. Preheat oven to 400°. 3. 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. 4. 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.

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