1.5 pounds ground sirloin
1 medium yellow onion chopped
1.5 TBL butter
3 cloves minced garlic
2 TBL flour
1 1/2 cups beef broth
2 TBL taco seasoning
2 cups tomato sauce
12 corn tortillas
6 oz Pepper Jack Cheese (I used the slices)
1/2 cup Sharp Cheddar
Preheat oven to 400
In a large skillet cook beef and chopped onions together over medium heat until meat is no longer pink.
Melt butter in medium saucepan - add garlic - sauté for a minute. Sprinkle with flour cook for 30 seconds stirring constantly. Add broth, taco seasoning and tomato sauce. Bring to a boil; cook for 2 minutes stirring occasionally. Reserve 1/2 cup tomato mixture, adding the rest to the beef.
Layer in a 9x9 baking dish (or I have a 10 inch round baking stone that I used) 4 tortillas, 1/2 of the beef mixture 1/3 of the pepper jack cheese, 4 tortillas, 1/2 beef mix, 1/3 of the pepper jack cheese, 4 tortillas, 1/2 cup of sauce, 1/3 of the pepper jack and all of the cheddar.
If you are making this ahead of time, pop it in the fridge now.
When you are ready to eat, pop it in oven and bake till cheese is bubbly - about 10-15 minutes.
1 can black beans, rinsed and drained
1 small can chopped green chilies
splash of lime juice
1 roma tomato chopped
Heat black beans, green chilies & lime juice in a saucepan. Just before serving throw in the tomato and fresh cilantro, stir and serve. YUM-O! I love black beans like this - my kids not so much, I mean they ate their 2 bite minimum, but they prefer it when I refry them.