ENCHILADA CASSEROLE Taco Seasoning
Serves 4
1 pound lean ground beef or ground turkey
1 cup chopped yellow onion
1 tablespoon butter
1 ½ tablespoons all purpose flour
1 tablespoon minced garlic
1 cup beef stock
2 tablespoons Adobo Seasoning
8 ounces tomato sauce
4 (8 inch) whole wheat tortillas
⅓ cup Colby Jack Cheese, shredded
1. Heat a large nonstick skillet over medium high heat. Cook meat and onions 6 minutes; stirring to crumble.
2. Preheat oven to 400˚F.
3. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté about 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, Adobo Seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 ½ cups tomato mixture to meat mixture; reserve ½ cup tomato mixture.
4. Place 1 tortilla in a 9 inch pie plate that has been coated with cooking spray. Top with 1 cup meat mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese.
5. Bake for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.