Beefy Cheesy Enchilada Casserole

Our love of Mexican food will always be! This casserole is so very easy, and the portion vs calorie content is very nice. One quarter of the pie dish is yours for only 377 calories. The kids inhaled this as well! I made theirs in side out...I took all the yumminess and placed it in a tortilla and rolled it up like a taquito and baked it. Clean and yummy for little hands. Enjoy.

Ingredients: 
1 pound ground sirloin 
1 cup chopped onion
3 small sweet peppers (one red, yellow and orange), chopped
1 jalapeno, seeded and diced
1 tomatillo, chopped
1 tablespoon butter 
1 tablespoon minced garlic 
1 1/2 tablespoons all-purpose flour 
1 cup fat-free, lower-sodium beef broth 
1 (8-ounce) can no-salt-added tomato sauce
1 teaspoon ground cumin 
4 (8-inch) tortillas ( I used jalapeno cheddar tortillas)
1/3 cup (1 1/2 ounces) shredded Monterrey Jack cheese

Directions: 
1. Heat a large nonstick skillet over medium-high heat. Add beef, onion, sweet peppers, jalapeno and tomatillo 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; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, cumin 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 wedges. Enjoy!

We devoured this with some yummy black beans!