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Cheesy Tortilla Bake

Cheesy Tortilla Bake
The from-scratch tortillas in this dish couldn't be simpler or easier to make. These enchiladas freeze well, too.—Diane Hansen, Prairie Farm, Wisconsin
8 ServingsPrep: 30 min. Bake> 30 min.

Ingredients

  • TORTILLAS:
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1-2/3 cups milk
  • 1 egg, beaten
  • 2 tablespoons butter, melted
  • FILLING:
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/2 cup taco sauce
  • 1 teaspoon dried oregano
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups (8 ounces) shredded cheddar cheese

Directions

  • Combine flour, cornmeal and salt in a bowl. Add milk, egg and butter.
  • Beat until smooth. Place a lightly greased small skillet over medium
  • heat. For each tortilla, pour about 3 tablespoons batter into
  • skillet. Lift and tilt skillet to spread batter. Return to heat.
  • Cook until light brown; turn and brown the other side. Remove to a
  • warm platter; repeat with remaining batter. Set aside.
  • For filling, cook ground beef, onion and garlic until the meat is
© Taste of Home 2013

2 of 2

Cheesy Tortilla Bake (continued)

Directions (continued)

  • browned and onion is tender; drain. Stir in soups, taco sauce,
  • oregano and olives.
  • Meanwhile, cover the bottom of a 13-in. x 9-in. baking dish with six
  • tortillas, overlapping as needed. Cover with half of meat mixture.
  • Top with remaining tortillas and remaining meat mixture. Sprinkle
  • with cheese.
  • Bake at 350° for 30 minutes or until heated through. Let stand a
  • few minutes before serving. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 389 calories, 20 g fat (11 g saturated fat), 99 mg cholesterol, 804 mg sodium, 31 g carbohydrate, 2 g fiber, 22 g protein.
© Taste of Home 2013