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Fold-Over Tortilla Bake |
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| Ingredients: |
1 pound ground beef
1 cup chopped onion
2 cans (14-1/2 ounces each) stewed tomatoes
1 cup enchilada sauce [red or green]
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
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1/4 teaspoon pepper
6 ounces cream cheese, softened
8 ounces chopped green chiles, drained
16 ounces shredded Monterey Jack cheese
12 flour or corn tortillas (6 inches) taco shells
Minced fresh cilantro, [optional]
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| Procedures: |
EXPERIMENT: make the filling in advance; fry the tortillas; plate and top with filling
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 13x9-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 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.
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| Notes: |
2022-06-29: LEFTOVERS DON'T WORK; SOGGY.
2022-05-04: Although good on the first night, this just does not work as a leftover from the freezer, as the tortillas get gloppy.
2020-05-02: Served with potato salad. Dinner and 4 quarts to the freezer.
2019-12-01: We could use two cans of chopped green chilies, and, possibly, Red enchilada sauce instead of green.
One cup of cheese did not cover casserole, so we used 2 cups.
This was served with roasted vegetables; was quite good and will be added to our rotation.
2019-10-31: Added to our cookbook.
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09/16/2022
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