Beef / Pork

Cooking Light Enchilada Casserole is for Dinner.

Cooking Light Enchilada Casserole takes 30 minutes to prepare.

Cooking Light Enchilada Casserole takes 40 minutes to cook.

Cooking Light Enchilada Casserole makes 6 servings.

The ingredients for Cooking Light Enchilada Casserole are:

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 jalape?o peppers

Here is how you make Cooking Light Enchilada Casserole:

1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.2. Preheat oven to 400?.3. Melt butter in a medium saucepan over medium-high heat. Add garlic; saut? 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.4. 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 wedgesServing Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user ZANY17.

The nutritional information for Cooking Light Enchilada Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 265.8

• Total Fat: 9.8 g
• Cholesterol: 53.4 mg
• Sodium: 519.6 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 4.4 g
• Protein: 21.7 g

Cooking Light Enchilada Casserole is Mexican cuisine.