Rating: 4 stars
99 Ratings
  • 5 star values: 39
  • 4 star values: 19
  • 3 star values: 27
  • 2 star values: 9
  • 1 star values: 5

Make a hearty, healthy Mexican casserole the whole family will enjoy. Substitute ground turkey and chicken broth instead of beef, if desired.

Recipe by Cooking Light January 2012


Read the full recipe after the video.

Recipe Summary

30 mins
Serves 4 (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

377 calories; fat 14.6g; saturated fat 7g; mono fat 5.3g; poly fat 1.6g; protein 30.2g; carbohydrates 32.4g; fiber 4.7g; cholesterol 76mg; iron 2.5mg; sodium 650mg; calcium 91mg.