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So easy! So delicious! So not-just-for-Tuesday-night! This Easy Tortilla Bake takes our motto of "any night is taco night" to a whole new level of steamy deliciousness! Spice up your Mexican meal menu with perfectly seasoned ground beef topped with the sauciest of enchilada sauces. And those folded tortillas with smooth cream cheese and hot-to-trot green chiles are the answer to what we've been missing! Adios to those boring tacos; make this dish your next queso companion and sauce up your life! Hurray!
So easy! So delicious! So not-just-for-Tuesday-night! This Easy Tortilla Bake takes our motto of "any night is taco night" to a whole new level of steamy deliciousness! Spice up your Mexican meal menu with perfectly seasoned ground beef topped with the sauciest of enchilada sauces. And those folded tortillas with smooth cream cheese and hot-to-trot green chiles are the answer to what we've been missing! Adios to those boring tacos; make this dish your next queso companion and sauce up your life! Hurray!
Ingredients
- 1 pound ground beef
- 1 cup onion chopped
- 2 (14.5-ounce) cans stewed tomatoes
- 1 cup enchilada sauce
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 (6-inch) flour or corn tortillas
- 6 ounces cream cheese softened
- 1 (4-ounce) can green chiles chopped, drained
- 1 cup Monterey Jack cheese shredded
- fresh cilantro optional, to taste, minced
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, cook and stir the ground beef and the onion until the meat is browned and crumbly and the onions are tender, about 5-7 minutes. Drain the excess grease.
- Add the tomatoes, the enchilada sauce, the ground cumin, the salt, and the pepper to the meat mixture and bring to a boil, stirring occasionally.
- Reduce the heat, cover the skillet, and simmer the meat mixture, about 5 minutes.
- Pour 1/2 of the beef mixture into the bottom of the prepared baking dish.
- Wrap the stack of tortillas in aluminum foil, ensuring they are completely covered.
- Place the wrapped tortillas on an 18x26-inch baking sheet and warm in the oven, about 8-10 minutes.
- Spread the cream cheese over the tortilla shells and top with the green chiles, then fold the filled tortillas in half.
- Place the filled tortillas on top of the beef mixture and then top with the remaining beef mixture.
- Cook the tortilla bake, covered, for 15 minutes.
- Evenly sprinkle the Monterey Jack cheese on top of the tortilla bake.
- Return to the oven and bake, uncovered, until the cheese has melted, about 5 minutes.
- Serve the tortilla bake with the cilantro.
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