Lunch - Brunch - Dinner
2 tablespoons Texas Red
1 pound ground beef, chicken or turkey
1 cup chopped onion
1 tablespoon butter
1 tablespoon minced garlic
1 ½ tablespoon all-purpose flour
1 cup lower-sodium beef broth
1 (8 ounces) can tomato sauce
4 (8 inch) flour tortillas
1/3 cup shredded pepper jack cheese
salt to taste
black beans, corn, chopped green chilies, olives
Preheat oven to 400 degrees.
Heat a large nonstick skillet over medium-high heat. Add beef, onion, and 1 tablespoon Texas Red to pan. Cook until browned, about 6 minutes, stirring to crumble. Salt to taste.
In a medium saucepan, melt butter over medium-high heat. Add garlic and sauté for 1 minute. Sprinkle in the flour and cook for 30 seconds, stirring constantly.
Add broth, the remaining Texas Red, and tomato sauce. Bring to a boil and cook for 2 minutes, stirring occasionally. Salt to taste. Add 1 ½ cups of the tomato mixture to the beef mixture, reserving ½ cup of tomato mixture.
Place 1 tortilla in a 9 inch pie plate. Top with 1 cup of the beef mixture. Repeat the layers, ending with a tortilla. Spread the reserved tomato mixture over the tortilla and then cover with cheese.
Bake for 10 minutes, or until the cheese melts. Cool slightly, and slice in 4 wedges.
You can use ground chicken or turkey, and chicken broth for a lighter version. You can use whole wheat tortillas. And you can add whatever you want to the mixture – for me I added black beans and corn.