Crowd-Pleaser
Tortilla Taco Casserole
Wine Recommendation
Sutter Home Cabernet Sauvignon
Ingredients
- 1½ lb ground beef
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 (1-oz) envelope taco seasoning mix
- 2 (10-oz) cans diced tomatoes and green chiles, drained
- 1 (10-oz) can red enchilada sauce
- 12 soft taco flour tortillas
- 1 (8-oz) block cream cheese, softened
- 1 (8-oz) pkg shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 350°F. Cook beef, onion, and garlic in a large skillet over medium-high heat until beef is browned and crumbly; drain and return to skillet.
- Add seasoning mix, diced tomatoes and green chiles, and enchilada sauce; bring to a boil, reduce heat, and simmer until sauce is thickened. Pour half of meat sauce into a 13- x 9-inch baking dish.
- Heat tortillas according to package directions; spread cream cheese on warm tortillas, and fold in half. Arrange folded tortillas on meat mixture in baking dish. Pour remaining meat mixture over tortillas; sprinkle with cheese.
- Bake 30 minutes or until hot and bubbly; sprinkle with cilantro.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
831
|
0
|
831
|
| Fat (g) | 45 | 45 | |
| Sat. Fat (g) | 23 | 23 | |
| Protein (g) | 42 | 42 | |
| Carb (g) | 63 | 63 | |
| Fiber (g) | 5 | 5 | |
| T. Sugs (g) | 8 | 8 | |
| A. Sugs (g) | 1 | 1 |
