Enchilada Casserole in a Hurry

By hmorris31

Ingredients

• 1 pound ground sirloin
• 1 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 1/2 tablespoon all-purpose flour
• 1 cup fat-free, lower sodium beef broth
• 1 tablespoon lower sodium taco seasoning
• 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

Details

Preparation time 30mins
Cooking time 40mins
Adapted from shrinkingkitchen.com

Preparation

Step 1

Heat 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 for 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 of beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla and top with cheese. Bake at 400˚ for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.