Monday, January 28, 2013

Enchilada Casserole

serves 4 ( 10 points +)

  • 1 lb. ground sirloin
  • 1 c. chopped onion
  • 1 T. butter
  • 1 T. minced garlic
  • 1-1/2 T. flour
  • 1 c. fat-free beef broth
  • 1 T. taco seasoning
  • 8 oz. tomato sauce
  • 4 ( 8 inch) whole wheat tortillas, such as La Tortilla Factory
  • 1/3 c. reduced fat Monterey Jack cheese

Heat a large nonstick skillet over medium-high heat. Cook beef and onions until meat is no longer pink; drain.
Preheat oven to 400 degrees.
Melt butter in a medium saucepan. Add garlic and cook 30 seconds. Sprinkle with flour and cook another 30 seconds. Add broth, taco seasoning and tomato sauce. Bring to a boil; cook 2 minutes, stirring occasionally.
Reserve 1/2 c. tomato sauce mixture. Add remaining mixture to beef mixture.
Place one tortilla in the bottom of a 9 inch pie dish. Top with 1/3 of the beef mixture. Repeat twice more. Top with remaining tortilla. Spread reserved tomato sauce mixture over the top and sprinkle with cheese. Bake for 10-15 minutes or until cheese is melted.

"Cooking Light"

1 comment:

  1. This was so delicious! Even my picky five year old loved it!


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