Enchilada Casserole

1 lb. Ground Sirloin
1 cup Chopped Onion
1 Tbsp Butter
1 Tbsp Minced Garlic
1 1/2 Tbsp All-Purpose Flour
1 cup Fat-Free, Lower-Sodium Beef Broth
1 Tbsp 40% Less-Sodium Taco Seasoning Mix
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 Jalapeño Peppers
Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble. 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.
Recipe in Cooking Light