Fold-Over Tortilla Bake
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 6 servings.
Here’s something a little different to shake up taco night. But don’t reserve this zippy dish for a weeknight—it’s perfect for potlucks and serving company, too. something a little different from the usual tacos. It's special enough for potlucks or dinner guests. —Deborah Smith, DeWitt, Nebraska
Ingredients
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1 pound ground beef
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1 cup chopped onion
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2 cans (14-1/2 ounces each) stewed tomatoes
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1 cup enchilada sauce
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1 to 2 teaspoons ground cumin
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1/2 teaspoon salt
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1/4 teaspoon pepper
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12 flour or corn tortillas (6 inches)
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6 ounces cream cheese, softened
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1 can (4 ounces) chopped green chiles, drained
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1 cup shredded Monterey Jack cheese
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Minced fresh cilantro, optional
Directions
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1.
In a large skillet, cook ground beef and onion until beef is no longer pink, breaking into crumbles; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half the meat sauce into a 13x9-in. baking dish. Set aside.
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2.
Wrap stacked tortillas in foil; heat at 350° for 8-10 minutes. Spread each warm tortilla with cream cheese and top with chiles; fold in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top.
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3.
Cover and bake at 350° for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, top with cilantro.
Nutrition Facts
2 tortillas: 473 calories, 25g fat (10g saturated fat), 69mg cholesterol, 1138mg sodium, 38g carbohydrate (7g sugars, 2g fiber), 27g protein.
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