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Cheesy Tortilla Bake

The from-scratch tortillas in this dish couldn't be simpler or easier to make. These enchiladas freeze well, too.—Diane Hansen, Prairie Farm, Wisconsin
  • Total Time
    Prep: 30 min. Bake> 30 min.
  • Makes
    8 servings


  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1-2/3 cups whole milk
  • 1 large egg, beaten
  • 2 tablespoons butter, melted
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/2 cup taco sauce
  • 1 teaspoon dried oregano
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups shredded cheddar cheese


  • Combine flour, cornmeal and salt in a bowl. Add milk, egg and butter. Beat until smooth. Place a lightly greased small skillet over medium heat. For each tortilla, pour about 3 tablespoons batter into skillet. Lift and tilt skillet to spread batter. Return to heat. Cook until light brown; turn and brown the other side. Remove to a warm platter; repeat with remaining batter. Set aside.
  • For filling, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain. Stir in soups, taco sauce, oregano and olives.
  • Meanwhile, cover the bottom of a 13x9-in. baking dish with six tortillas, overlapping as needed. Cover with half of meat mixture. Top with remaining tortillas and remaining meat mixture. Sprinkle with cheese.
  • Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving.
Nutrition Facts
1 each: 389 calories, 20g fat (11g saturated fat), 99mg cholesterol, 804mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 22g protein.

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