Tortilla Bake

Tortilla Bake

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)
2 packages (3 ounces each) cream cheese, softened
1 can (4 ounces) chopped green chilies, drained
1 cup (4 ounces) shredded Monterey Jack cheese

In a skillet, cook ground beef and onion until the beef is browned and onion is tender; drain well. Stir in tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes.

Pour half of the meat sauce into a 13-in. x 9-in. x 2-in. baking dish. Set aside. Wrap the stack of tortillas in foil; warm at 350° for 8 to 10 minutes. Spread warm tortillas with cream cheese and top with chilies.

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 and bake another 5 minutes or until cheese is melted. Makes 6 servings.