Enchilada Casserole

This recipe is in the current issue of Cooking Light (Jan/Feb 2012) and was a homerun at our house!  Seriously, one of the most delicious recipes ever.  I'll definitely be making this one again soon.

1 lb ground beef
1 cup chopped onion
1 tbsp butter
1 tbsp minced garlic
1 1/2 tbsp flour
1 cup beef broth
1 tbsp taco seasoning mix
1 (8-oz) can tomato sauce
4 (8-inch) flour tortillas
1/3 cup shredded Monterey Jack cheese with jalapeno peppers

Heat a large skillet over medium-high heat.  Add beef and onion to pan and cook until no pink remains.  Drain if necessary.

Preheat oven to 400 degrees.

Melt butter in a medium saucepan over medium-high heat.  Add garlic; saute 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.