|1 lbground beef|
|1 cuponion; chopped|
|1 tablespoonminced garlic|
|1 1/2 tablespoonsflour|
|1 cuplow sodium beef broth|
|1 tablespoonlow sodium taco seasoning mix|
|1 8 ounce canno salt tomato sauce|
|4 8 inchwhole wheat flour tortillas|
|1/3 cupshredded monterey jack cheese; with jalapeno peppers|
Enchilada Casserole Preparation
Heat a large non-stick skillet over medium high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
Preheat oven to 400 degrees.
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; reserving 1/2 cup tomato mixture.
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 degrees for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.
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