Fold-Over Tortilla Bake Recipe 4
This Fold-Over Tortilla Bake is a hearty Mexican-inspired casserole featuring seasoned ground beef and onion simmered in a rich tomato-enchilada sauce. Tortillas are filled with a creamy green chili and cream cheese mixture, folded, and baked in the savory beef sauce, topped with Monterey Jack cheese. It's a comforting and flavorful dish, perfect for a family meal.
Equipment
- 1 Large Skillet For browning beef and simmering sauce
- 1 9x13 inch Baking Dish For assembling and baking the dish
- 1 Mixing Bowl For combining cream cheese mixture
- 1 Spatula or wooden spoon For cooking and mixing ingredients
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 pound ground beef
- 1 cup chopped onion
- 2 cans 14-1/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
- 2 packages 3 ounces each cream cheese, softened
- 1 can 4 ounces chopped green chilies, drained
- 1 cup 4 ounces shredded monterey jack cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown ground beef and chopped onion over medium heat until cooked through. Drain off any excess fat.
- Stir in stewed tomatoes, enchilada sauce, ground cumin, salt, and pepper. Bring to a simmer, then reduce heat and cook for 5-7 minutes, allowing flavors to meld.
- In a separate small bowl, combine softened cream cheese and drained chopped green chilies until smooth.
- Spread about 1-2 tablespoons of the cream cheese mixture evenly over half of each tortilla.
- Fold each tortilla in half, creating a semi-circle.
- Pour half of the beef mixture into a greased 9x13 inch baking dish. Arrange the folded tortillas over the beef mixture.
- Pour the remaining beef mixture over the tortillas, ensuring they are well covered.
- Sprinkle shredded Monterey Jack cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the dish is heated through.
Notes
For the ground beef, ensure you drain any excess fat thoroughly after browning to prevent a greasy final dish. When using stewed tomatoes, I recommend crushing them slightly by hand or with a spoon in the can before adding them to the sauce; this creates a more cohesive sauce texture. Warming your tortillas briefly in the microwave or a dry skillet makes them much more pliable and less prone to tearing during folding. Don't rush the softening of the cream cheese, as it's crucial for a smooth, uniform spread. Consider a sprinkle of fresh cilantro or a dollop of sour cream as a fresh garnish upon serving to add brightness and contrast.