(12 servings)

• 1 ½ lb. ground beef, 7- 10 % fat content
• 3 Tbsp. chopped celery
• 3 Tbsp. chopped yellow onion
• ½ tsp. garlic powder
• 2/3 tsp. salt
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 5 Tbsp. tomato paste
• ¼ cup shredded cheddar cheese
• 2 ½ cups beef stock
• 2 ½ cups tomato puree
• 2/3 tsp. salt
• 1 tsp. ground cumin
• 1 Tbsp. chili powder
• 2/3 tsp. thyme leaf
• 5 Tbsp. all purpose flour
• ½ cup cold water
• 12 oz corn tortillas
• 2 Tbsp. shredded cheddar cheese
• 3 Tbsp. shredded jack cheese
• 2 Tbsp. chopped parsley or cilantro

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 spices and cook 5 minutes. Add the tomato paste and cook approximately 10 minutes until thickened. Add the cheese, remove from the heat and stir until melted.

Whisk stock, tomato puree, and seasonings together in a heavy-bottomed saucepan. Bring to a boil and then turn to a simmer. In a separate bowl whisk flour and water together to form whitewash and strain into simmering sauce. Cook until slightly thickened, approximately 5 minutes.

Cover tortillas with a clean damp towel while assembling casserole. Spread a thin layer of sauce on the bottom of your pan; layer 1/3 of the tortillas, slightly overlapping; spread 1/3 of the sauce; ½ the meat mixture; another layer of tortillas; more sauce; remaining meat mixture; tortillas; remainder of sauce. Cover with foil and bake in a 350F oven for 30-40 mins. Remove foil, top with cheese and return to a warm oven until ready to serve. Sprinkle with parsley or cilantro just before serving.

Per Serving: Calories: 230 Protein: 17gm Fat: 8gm

Carbohydrates: 24gm Sodium: 726mg