Monday, February 6, 2012

Recipe #155: Enchilada Casserole

This is a keeper.  I know that because Nick made a special "this is good" announcement while eating it.  WIN!  Another from my current issues of Cooking Light magazine.


  • Preparation
    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)
  • (8-ounce) can no-salt-added tomato sauce
  • (8-inch) whole-wheat flour tortillas
  • 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers
  1. 1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
  2. 2. Preheat oven to 400°.
  3. 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. 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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