Email to Amy       

Recipe Categories: amyrose's HOME PAGEAppetizers Bars Beverages Beverages_Adult Biscuits Breads Breakfast Burgers Cakes Candy Casseroles Casseroles_Chicken Chicken Chowders Christmas Cookies Copycats Crockpot Custards Desserts Dips Dressings Fondue Frostings Fruit Fudge Gluten_Free Gravy Grilling Holidays Homemade Ice_Cream Lowfat Marinades Meatballs Meatloaf Meats Mexican Microwave Milkshakes Muffins Pasta Pie Pizza Popcorn Pork Potatoes Poultry Pudding Punch Quesadillas Rice Rolls Salads Salads_Sweet Salsa Sandwiches Sauces Seafood Sherbet Sliders Smoothies Snacks Soups Spreads Vegetables

Tortilla Bake




Source of Recipe


Amy


List of Ingredients





1 pound ground beef
1 cup onion
2 cans (14 ½ ounce each) stewed tomatoes
1 cup enchilada sauce
1 to 2 teaspoons ground cumin
½ teaspoon salt
12 six inch flour or corn tortillas
6 ounces of softened cream cheese
1 can (4 ounces) chopped green chilies drained
1 cup (4 ounces) shredded Monterey Jack cheese


Recipe



In a large skillet, cook ground beef and onion until beef is no longer pink; drain. Stir in tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer for 5 minutes. While sauce is simmering, wrap the stack of tortillas in foil; warm at 350° for 8 minutes. Pour about half of the sauce into a 13 x 9 inch baking dish.
Spread the warm tortillas with the cream cheese and put green chilies on one half. Fold other half over and place in dish with the sauce. Spoon the remaining sauce over top.
Cover and bake at 350° for 15 minutes. Sprinkle with cheese; heat in oven for 5 minutes more or until cheese melts.