Cheesy Tortilla Bake
Layers of homemade cornmeal tortillas, seasoned ground beef, and melted cheddar bake into a hearty Mexican casserole that feeds a crowd on busy weeknights.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis from-scratch tortilla bake starts with tender cornmeal tortillas made right in your skillet, then layers them with a savory beef filling enriched by tomato soup and taco sauce.
The combination of cream of mushroom and tomato soup creates a creamy, tangy base that’s pure comfort food.
Blanketed with sharp cheddar, it bakes into a bubbling, golden casserole that’s somewhere between enchiladas and lasagna.
Kitchen Tips
- Keep tortillas warm: Stack finished tortillas on a plate and cover with a clean towel to keep them pliable while you make the rest.
- Drain the beef well: Excess grease will make the casserole oily, so take time to drain the cooked ground beef thoroughly before adding the other ingredients.
- Let it rest: Allow the casserole to stand 5-10 minutes after baking so the layers set and you can cut clean servings without everything sliding apart.
Ingredients
Directions
Combine tortilla ingredients until smooth.
Heat lightly greased small skillet over medium heat.
Lifting and tilting skillet, pour in about 3 tablespoons batter for each tortilla.
Brown, turn and brown other side.
Repeat with remaining batter, keeping fini Brown meat, onion, and garlic until onion is tender; drain.
Add soups, taco sauce, oregano and olives.
Cover bottom of 12×8×2 baking dish with half a dozen tortillas, overlapping as needed.
Cover with half the meat filling, Repeat layers.
Cover with cheese. Bake 30 minutes at 350℉ (180℃). or until heated through. Let stand a few minutes before serving.
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