Feed A Cold

I’ve been sick for the past four days. It started Friday morning with what I assumed to be the residual effects of my Thursday night wine drinking, but in fact was the onset of a nasty head cold. The symptoms continued to mount all weekend, until yesterday when I felt so crappy I couldn’t go to work. After spending two consecutive days confined to my apartment, I woke up this morning feeling tired and grumpy, yet on the mend. Typically I would blame this sickness and bad attitude on frigid temperatures and seasonal depression, but it feels more like early spring in Chicago than the dead of winter.

If the saying “feed a cold, starve a fever” holds any validity, then I was taking the expression quite literally this weekend. Although my nose burned and my throat felt like sandpaper, my appetite did not suffer. I was hankering for something good and filling. Beef Enchilada Casserole was the answer to my hunger. The dish was very meaty, a little cheesy, and extremely tasty. The best part was that the meal preparations were super easy and only took 40 minutes…which is very important when all you want to do it sit on the couch.

Beef Enchilada Casserole

Source: Cooking Light

What You Need

  • 1 pound lean ground sirloin (can use ground turkey instead)
  • 1 cup chopped onion
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1½ tablespoons all-purpose flour
  • 1 cup fat-free, lower-sodium beef broth (I used chicken broth)
  • 1 tablespoon reduced-sodium taco seasoning mix
  • 1 (8-ounce) can tomato sauce
  • 4 (8-inch) whole-wheat flour tortillas
  • 1/3 cup shredded Monterey Jack cheese
  • Green chilies, optional

What To Do

  1. Heat a large nonstick skillet over medium-high heat. Add beef and onion 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, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally.
  4. Add 1½ cups tomato mixture to beef mixture; reserve remaining tomato mixture.
  5. Place 1 tortillas 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 and chilies if desired.
  6. Bake at 400° for 10 minutes or until cheese melts.
  7. Cool slightly, cut into 4 wedges.

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