Preheat oven to 350°F. Cook beef over LOW heat covered with water until fork tender, 30-45 minutes. (Longer cooking makes the steak easier to shred.)
Place cooked beef on a hard surface and shred by pulling apart with two forks. Set aside.
Prepare a large skillet with non-stick cooking spray. Sauté onion and peppers with dry ingredients until translucent. Add diced tomatoes and green chiles, beef broth and milk. Simmer.
Stir in cheese until melted. Add cooked, shredded beef.
Quarter tortillas and add to mixture. Pour into casserole dish prepared with non-stick spray.
Bake for 30 minutes.
Nutrition information per serving: 304 Calories; 55 Calories from fat; 6.1 g Total Fat (1.9 g Saturated Fat; 1.9 g Monounsaturated Fat); 66 mg Cholesterol; 757.7 mg Sodium; 26.2 g Total Carbohydrate; 5.21 g Dietary Fiber; 35.0 g Protein; 2.1 mg Iron; 496.9 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 9.5 mg Niacin (NE); 0.7 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.4 mg Zinc; 26.2 mcg Selenium; 89.8 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Dietary Fiber, Iron, Potassium, Riboflavin, and Choline.