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Fold-Over Tortilla Bake Recipe

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Here's something a little different from the usual tacos— and it's special enough for potlucks or dinner guests.—Deborah Smith, DeWitt, Nebraska

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6 Servings
Prep: 20 min. Bake: 20 min.

Ingredients

1 pound ground beef
1 cup chopped onion
2 cans (14-1/2 ounces each) stewed tomatoes
1 cup enchilada sauce
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
12 flour or corn tortillas (6 inches)
2 packages (3 ounces each) cream cheese, softened
1 can (4 ounces) chopped green chilies, drained
1 cup (4 ounces) shredded Monterey Jack cheese

Directions

In a skillet, cook ground beef and onion until the beef is browned and onion is tender; drain well. Stir in tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half of the meat sauce into a 13-in. x 9-in. baking dish. Set aside.
Wrap the stack of tortillas in foil; warm at 350° for 8-10 minutes. Spread warm tortillas with cream cheese and top with chilies. Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top.
Cover and bake at 350° for 15 minutes. Sprinkle with cheese and bake another 5 minutes or until cheese is melted. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 473 calories, 25 g fat (10 g saturated fat), 69 mg cholesterol, 1,138 mg sodium, 38 g carbohydrate, 2 g fiber, 27 g protein.

Fold-Over Tortilla Bake published in Country Ground Beef , p87

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