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. Author: Deborah Smith
Prep time:
Cook time:
Yield: 6 servings
Serving size: 6
Calories per serving: 425
Ingredients:
Cook time:
Yield: 6 servings
Serving size: 6
Calories per serving: 425
1 pound ground beef
1 cup chopped onions
2 (14 1/2-ounce) cans stewed tomatoes
1 cup red 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 chopped green chilies, drained
1 cup shredded Monterey Jack cheese
fresh cilantro, minced (optional)
Directions:
1) 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.
2) 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.
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.
Source: tasteofhome.com
2) 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.
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.
Source: tasteofhome.com