Make a hearty, healthy Mexican casserole the whole family will enjoy. Substitute ground turkey and chicken broth instead of beef, if desired.
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 (such as Old El Paso)
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
How to Make It
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 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.
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.
i really liked this recipe! used gr turkey, med enchilada sauce instead of tomato, and should have used all of the taco mix. was not too spicy or salty. put 2 tortillas on bottom, made more of a crust texture, using a total of 5. (in a 10 inch square dish) will make this again. would be fine for a casual company lunch/dinner. leftovers were good too. will throw in black beans next time.
Don't be fooled by the three stars - this is the epitome of a good, solid recipe. I wouldn't serve it to guests and it is not a "special occasion" food, but my husband and I both love it for an easy weeknight meal. I usually kick up the garlic a bit and add up some to the browning beef as others mentioned. I also only use three tortillas and sometimes use a mix of cheddar and pepper jack cheese.
This recipe was an option for me on the Cooking Light Diet plan. It was delicious. I like a bit of heat so I sauteed a diced jalapeno with the onions. The recipe says it makes 4 servings but that was too big so we got 8 out of it, 4 for dinner and 4 for lunch the next day. The leftovers were even better. Next time I might make it a day in advance.
I knew right off the bat this was too bland but I used my own taco seasoning mix and I used real enchilada sauce in place of the tomato sauce. I also substituted Mexican blend cheese for the Monterey Jack and put extra between each layer. Still no bueno. Kind of tasteless.
Good dish, and easy. Didn't think it would fit, but it did fit just barely in the pie dish. I used the entire taco seasoning packet. Leftovers heated up real nice. Had Valentina hot sauce on the table for those who wanted extra spice.
MUST substitute corn tortillas for the flour ones if you want enchilada flavor otherwise you get the typical bland burrito taste. I added 1 tsp of cumin to increase the flavor and substituted an entire pack of enchilada sauce for the taco sauce. Layered grated sharp cheddar in between each one along with the beef. If you are using the jar variety of garlic double the amount. We loved the dish like this!