Enchillada Casserole

I took this recipe from the January issue of Cooking Light. It is so easy, delicious and a family pleaser. My entire family loves this--even my 16 month old! We serve this with tortilla chips and salsa. The chips are great to help scoop up the casserole:)

Enchillida Casserole

1 lb. ground sirloin

1 C chopped onion

1 T butter

1 T minced garlic

1 1/2 T all purpose flour

1 C fat-free, lower-sodium beef broth

1 T low sodium taco seasoning

1 (8 oz) can tomato sauce

4 (8 inch) whole wheat flour tortillas

1/3 C shredded Monterey Jack cheese with jalapeno peppers

*Heat a large nonstick skillet over medium high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.

*Preheat oven to 400.

*Melt buter in 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 boil; cook 2 minutes, stirring occassionally. Add 1 1/2 cups tomato mixture to beef mixture, reserve 1/2 C tomato mixture.

*Place 1 tortilla in a 9-inch pie plate. Top with 1 C beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake for 10 minutes or until cheese melts. Cool slightly and cut into pie wedges.