18 January 2012

What's for Dinner?

Tonight, I tried another new recipe from Cooking Light.  I made it and ate it and am waiting to hear Tim's opinion of it.  I think it needs LOTS more if you have any suggestions, please pass them along.

Enchilada Casserole
1 pound lean ground beef
1 c. chopped onion
1 T. butter
1 T. minced garlic
1 1/2 T. flour
1 c. beef broth (I used the whole can)
1 T. taco seasoning mix (I used the whole package)
1 8 oz can of tomato sauce (I used a 15oz can)
4 (8 in) whole wheat flour tortillas (I used corn tortillas)
1/3 c. shredded Monterey Jack cheese (I used fiesta blend cheese)

1.  Heat a large nonstick skillet over med-high heat.  Add beef and onion to pan; cook 6 min, stirring to crumble.
2.  Preheat oven to 400.
3.  Melt butter in a medium saucepan over med-high heat.  Add garlic; saute 1 min. Sprinkle with flour; cook 30 sec, stirring constantly.  Add broth, taco seasoning, and tomato sauce to pan.  Bring to a boil; cook 2 min, stirring occasionally.  Add 1 1/2 c. tomato mixture to beef mixture; reserve 1/2 c. tomato mixture.
4.  Place 1 tortilla in a 9-inch pie plate.  Top with 1 c. 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.

***I added a T. of cheese between each layer.  I also cooked the dish for about 25 min to melt the cheese. 

Please see nutritional information HERE.

So, like I said, I feel like it needs a BIG flavor boost.  If you have any suggestions, please comment!  I think this recipe is a keeper...I just need to tweak it a bit.