Recipe Background
Easy Tortilla Bake offers layers of comfort with spiced meat and melted cheese.
An Easy Tortilla Bake wraps you in layers of comfort, bringing both warmth and flavor straight from the oven. The combination of spices and tomatoes simmers together, creating a savory base that infuses the kitchen with an irresistible aroma. Once it's time to add the cream cheese and green chiles, a soft, creamy texture is balanced by just the right amount of heat. It’s a dish that beckons with every inviting layer.
A delightful moment in crafting this dish comes when you wrap the tortillas in foil and warm them in the oven. This simple step ensures pliability, making it easier to fold them around the filling without any breakage. The act of layering the tortillas with the beef mixture creates a cozy casserole effect, ending in a blanket of melted Monterey Jack cheese that brings it all together.
Serving this bake, shared among family or friends, turns an ordinary evening into a memorable gathering. Sprinkle some fresh cilantro for a touch of brightness that contrasts beautifully with the rich, hearty flavors. The tapestry of textures—creamy, cheesy, slightly crunchy at the edges—satisfies in both taste and sensation. Each bite feels like home, bringing people together, sharing stories and laughter, and sometimes, leaving everyone hoping for just a little bit more.
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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