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

Vanessa Pruett
Recipe by Cooking Light January 2012

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Read the full recipe after the video.

Recipe Summary

total:
30 mins
Yield:
Serves 4 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.