|
 |
Baked Taco Filling |
 |
|
|
| 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
|
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 taco shells or taco salad bowls
Minced fresh cilantro, [optional]
|
|
| 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 into a 13x9-in. baking dish. Set aside
In a separate bowl, combine softened cream cheese; green chilis and shredded jack
Spread over the meat mixture.
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.
Spoon into warmed taco shells.
| |
| Notes: |
2023-05-10: We used Tostada Bowls (better if baked first) and put the filling on top of a bed of Romaine, and then put the topping on last. This has possibilities and we saved some of the filling and toppings.
2022-07-14: This new recipe was made from the Fold-Over Tortilla Bake.
| |
|
06/12/2023
|
|
|
