1 lb ground sirloin

1 cup chopped onion

1 tablespoon butter

1 tablespoon minced garlic

1 1/2 tablespoons all-purpose flour

1 cup low-sodium beef broth

1 8oz can tomato sauce

1 tablespoon taco seasoning mix

4 (8 inch) flour tortillas

1/2 cup shredded Monterey Jack cheese

Heat a non-stick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble. Melt butter in a medium saucepan over medium-high heat. Add garlic; saute 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. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture. Place 1 tortilla on a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with a tortilla. Spread reserved tomato mixture over tortilla. Top with cheese, Bake at 400 degrees for 10 minutes or until cheese melts. Cool slightly.