Enchilada Casserole

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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

1 can no-salt-added tomato sauce

4 whole-wheat flour tortillas

1/3 cup shredded Monterey Jack cheese with jalapeño peppers


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 saute 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.

Bon Appetit!

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