2 pounds ground beef
1 cup small-diced onions
2 packets taco seasoning
¼ cup low-sodium beef broth
2 10-ounce cans Ro-Tel diced tomatoes and green chilies, drained
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk
2 cups shredded pepper Jack cheese
3 cups shredded cheddar cheese
9 8-inch soft flour tortillas
1 tablespoon dried oregano
Preheat oven to 375 degrees Fahrenheit. Grease a casserole dish.
In a skillet set to medium-high heat, brown and crumble ground beef. Add onions and cook until translucent. Drain fat and add taco seasoning and beef broth. Cook for 5 minutes. Stir in Ro-Tel diced tomatoes and green chilies.
To make cheese sauce: In a medium pot set to medium-low heat, add butter. When butter is melted and starts to bubble, whisk in flour. Simmer on medium-low heat for 5 minutes. Gradually whisk in milk until smooth. Simmer for 5 minutes. Whisk in pepper Jack cheese.
Place three tortillas in the bottom of the casserole dish. Top with one-third of the taco meat mixture. Pour one-third of the cheese sauce over the taco meat. Cover with 1 cup of shredded cheddar cheese. Repeat the three layers. Top with dried oregano.
Bake in oven for 30 minutes.
Pro tip: If you are short on time or just don't feel comfortable making the cheese sauce, replace it with 2 cans of cheddar cheese or nacho cheese soup.