Tuesday, August 28, 2012

Enchilada Casserole


This is another healthy and tasty recipe from Cooking Light. Their recipes rarely disappoint although I adjusted the seasoning considerably this time.
I increased the taco seasoning from 1 tablespoon to a whole packet (I figured that is what I would use if I was making regular taco meat!). I am glad I did because this was perfect. My husband and I really enjoyed this dish. The hot Jalepeno cheese made it a little too spicy for our little ones although our eleven year old put a dollop of sour cream on it and ended up having two small servings. Our five year old could not be convinced. If you are making this for younger kids just use regular Monterey Jack cheese. You could also make a leaner version by using ground turkey and chicken broth instead of beef. I served this with a deliciously sweet and crunchy black bean and jicama salad (recipe here) and guacamole. Enjoy!

Ingredients:
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(1.25 oz) packet less-sodium taco seasoning mix
1 (8-ounce) can tomato sauce
4 (8-inch) tortillas
1/2 cup shredded Monterey Jack cheese with jalepeno peppers

Preheat oven to 400 degrees F.


Heat a large skillet over medium-high heat. Add beef and onion to pan; cook about 6 minutes, stirring to crumble.
Melt butter in a medium saucepan over medium heat. Add garlic and 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, reserve 1/2 cup tomato mixture.

Place 1 tortilla in a 9- inch pie plate. Top with 1 cup beef mixture.





Repeat layers two more times ending with tortilla. Spread reserved tomato mixture over the last tortilla. Top with cheese.





 Bake at 400 degrees for 10 minutes or until cheese melts. Cool slightly. Cut into wedges.





Serves 4


(Recipe from Cooking Light, January 2012)

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