- Makes
- 12 servings
Ingredients
Method
- Cook the meat in a large sauté pan and drain off any excess fat. Add the onion and celery and cook until tender. Add the seasonings and cook over a medium low heat until the mixture is quite thick being careful to not burn it. Add the cheese and stir until it is melted and well combined. Whisk the broth, tomato puree, and seasonings together in a double boiler. Bring to a boil and then turn to a simmer. In a separate bowl, dissolve the cornstarch in the water then strain the slurry into the simmering sauce. Cook this until thickened and the raw taste is gone, approximately 5 minutes. Cover the tortillas with plastic wrap or a clean damp towel while assembling the casserole. Spoon a little sauce on the bottom of a 9x13 Pyrex baking pan; layer 6 tortillas slightly overlapping, then ladle a thin layer of sauce; spoon on 1/2 the meat mixture; another layer of tortillas; more sauce; the remaining meat mixture; the rest of the tortillas; and the last of the of sauce. Cover the pan with foil and bake in a 350F oven for 35-40 mins. Remove the foil and top with the shredded cheese.
- Yield: 12 servings
- Per serving (8 oz.): Calories 228; Fat 8 g; Saturated fat 3.2 g; Cholesterol 24.6 mg; Sodium 594 mg; Carbohydrate 28 g; Fiber 3.9 g; Sugars 3.9 g; Protein 12.3 g; Vitamin A 129 RE; Vitamin C 9.9 mg; Calcium 124 mg; Iron 2.4 mg. This recipe is 31% fat.
- Carbohydrate points: 2