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Fold-Over Tortilla Bake

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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6 servings

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)
  • 6 ounces cream cheese, softened
  • 1 can (4 ounces) chopped green chiles, drained
  • 1 cup shredded Monterey Jack cheese
  • Minced fresh cilantro, optional

Directions

  • In a large skillet, cook ground beef and onion until beef is no longer pink, breaking it 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.
  • Wrap the stack of tortillas in foil; warm at 350° for 8-10 minutes. Spread each warm tortilla with cream cheese and top with chiles. 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 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.