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Fold-Over Tortilla Bake

Here’s something a little different to shake up taco night. But don’t reserve this zippy dish for a weeknight—it’s perfect for potlucks and serving company, too. something a little different from the usual tacos. It's special enough for potlucks or dinner guests. —Deborah Smith, DeWitt, Nebraska
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 cup enchilada sauce
  • 1 to 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 flour or corn tortillas (6 inches)
  • 6 ounces cream cheese, softened
  • 1 can (4 ounces) chopped green chiles, drained
  • 1 cup shredded Monterey Jack cheese
  • Minced fresh cilantro, optional

Directions

  • In a large skillet, cook ground beef and onion until beef is no longer pink, breaking it into crumbles; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half 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 each warm tortilla 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.
Nutrition Facts
2 tortillas: 473 calories, 25g fat (10g saturated fat), 69mg cholesterol, 1138mg sodium, 38g carbohydrate (7g sugars, 2g fiber), 27g protein.

Reviews

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Average Rating:
  • Suzesmith
    Oct 10, 2020

    No comment left

  • Laurie
    Sep 20, 2020

    EXCELLENT recipe !

  • Deb
    Sep 8, 2020

    Kind of bland even with kicked up taco seasoning as an addition. The sauce was really thin so when I make this again I won'r cover it for the 5 minute simmer but leave uncovered and have the simmer be a bit more vigorous. Couldn't taste the cream cheese at all, guess I'll double the amount next time. I think I'll use diced tomatoes with green chili's already incorporated and leave them out of the tortillas. This is indeed a great way to use up those corn tortillas that seem to multiply in their package. Deb

  • eileen
    Aug 19, 2020

    I used 90/10 ground beef ( didn't need draining.) Added taco meat seasoning (minced garlic, chili powder, cumin, ancho powder), one can green enchilada sauce, and tomatoes. I mixed the chilis with 8oz. low fat cream cheese. Warm corn tortillas, covered, about 30 sec. in microwave or until softened. Spread heaping tablespoon cream cheese mixture on half of each tortilla and fold. I topped the final beef mixture with about two cups of cheese, and baked uncovered for about 20 minutes or until bubbly. A few less steps and no wasted foil.

  • Kimberly
    Aug 17, 2020

    Excellent!

  • mamahen12
    Aug 14, 2020

    What chiles?? None called fir in recipe!

  • dmkinsey
    Aug 6, 2020

    I made this last night, and my family of 3 loved it so much it is almost gone already. I was hoping to have the leftovers for dinner tonight, but there's only enough left for one person. So that will be me! :) I only had one can of stewed tomatoes, so I used it plus a can of diced tomatoes - that turned out just fine. Big hit for us, so I'll definitely be making this again.

  • kjh34
    Aug 6, 2020

    We love tacos and anything Mexican at our house! With 3 little ones, I love dishes that are quick and easy and this was it! I will be making this again! It was great! I only had green enchilada sauce so that's what I used and it was fantastic!

  • Kim
    Aug 4, 2020

    Totally awesome! I am sure regular stewed tomatoes would be fine but I was out of them so I used Ro-tel tomatoes & chilies. Big hit at our house.

  • recipehound54
    Aug 1, 2020

    I've made this for decades and it's always a hit. I think that if you wanted to kick it up a notch you could substitute chorizo for ground beef; just drain the cooked chorizo well so as to reduce the amount of grease. And JABlair, I agree with your response to Cruella747. A person can dislike a dish, explain why and move on; no need to insult others who may also be "from scratch" cooks. :)