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Fold-Over Tortilla Bake

Fold-Over Tortilla Bake
Here's something a little different from the usual tacos— and it's special enough for potlucks or dinner guests.—Deborah Smith, DeWitt, Nebraska
6 ServingsPrep: 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 large skillet, cook ground beef and onion until beef is no
  • longer pink; drain. Stir in the 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;
  • bake 5 minutes longer or until cheese is melted. Yield: 6
© Taste of Home 2013

2 of 2

Fold-Over Tortilla Bake (continued)

Directions (continued)

  • 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.
© Taste of Home 2013