Enchilada Casserole

We used ground turkey and chicken broth instead of beef, and it was still delicious and filling ~ lots of food for the calories and fat! You could also use shredded chicken or go full vegetarian with Good Grounds and vegetable broth. Fast and easy too!

Yield: Serves 4 (serving size: 1 wedge)
Total: 30 Minutes
Ingredients:
1 pound ground sirloin (or ground turkey)
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 (or chicken broth)
1 packet 40%-less-sodium taco seasoning mix
1 (8-ounce) can no-salt-added tomato sauce
4 (8-inch) whole-wheat flour tortillas
1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Preparation:
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; 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. 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.

Nutritional Information:
Calories: 377
Fat: 14.6g
Fiber: 4.7g