Enchilada Casserole

This recipe came together in an hour, not bad for a recipe that's supposed to take 40 minutes to prepare. (Life with a 4-month old requires some adjustments to meal preparation times.) My variation on the Cooking Light recipe is shown below. I served this with brown rice cooked in a jar of salsa rather than water. Both turned out well and will be repeats in our kitchen.

Enchilada Casserole
3/4 lb. ground beef
1 cup onion, chopped
1 Tbsp. butter
1 Tbsp. minced garlic
1 1/2 Tbsp. flour
1 cup beef broth
1/2 Tbsp. Penzey's Arizona spice (original recipe called for 1 Tbsp. taco seasoning)
8-10 oz. enchilada sauce
1 cup kidney beans (these were leftovers from chili)
4 (8-inch) tortillas
1/2 cup shredded Mexican cheese

Preheat oven to 400ºF. Heat a medium skillet over medium-high heat. Add beef and onion to pan, and cook until beef is browned. Remove from heat.

Meanwhile, melt butter in a medium saucepan over medium-high heat. Add garlic, and saute 1 minute. Add flour, and cook 30 seconds, stirring constantly. Add broth, seasoning and enchilada sauce. Bring to a boil, and cook 2 minutes, stirring occasionally. Add 1 1/2 cups of this mixture to the beef, reserving 1/2 cup of the this mixture. Add beans to the beef, and stir to mix.

Place 1 tortilla in the bottom of a 9-inch pie plate. Layer with 1 cup of the beef mixture, and repeat layers, ending with a tortilla. Spread with the remaining enchilada sauce. Top with cheese. Bake 10 minutes or until cheese melts. Cool slightly. Serves 4.