1cupchicken stock (chicken broth or chicken bouillon) - fat-free
1tablespoontaco seasoning
8ouncestomato sauce
8mediumflour tortillas
⅓cupColby Jack cheese - shredded
1mediumtomato - chopped (optional)
Instructions
Preheat oven to 400 degrees Fahrenheit.
Cook the meat and onion in a medium skillet over medium-high heat. Set aside once cooked.
Melt butter in a skillet and then add garlic. Sprinkle in flour and cook for 30 seconds while constantly stirring.
Add broth, taco seasoning, and tomato sauce. Bring to a boil and then let cook for about 2 minutes. Reserve 1/2 cup of tomato mixture. (Add optional fresh tomato chunks to the tomato mixture at this point.)
Combine meat and tomato mixtures. Place a tiny bit of the mix (a few tablespoons) on the bottom of a casserole dish.
Place 3/4 cup of mixture in a tortilla and then roll up and place seam side down in dish.
Repeat until all meat and tomato mixtures are used up and then top with reserved tomato mixture and cheese.
Bake for about 10 minutes, until cheese is melted. Cool slightly before serving.