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Fold Over Tortilla Bake
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Mexican dish at its best

Sharri Anderson and Alice Larson


  • 1 lb (.5 kg). ground beef
  • 1/2 cup (125 ml) chopped onions
  • 1 14 oz (392 grm). can stewed tomatoes
  • 1/2 cup (125 ml) enchilada sauce
  • 1 can chili with beans
  • 1 tsp (5 ml). cumin
  • 1/2 tsp (2 ml). pepper
  • 6 6 inch tortillas
  • 2 3 oz (84 grm). pkg. cream cheese
  • 1 4 oz (112 grm). can green chilies drained
  • 1/2 cup (125 ml) Monterey Jack shredded cheese
  • 1/2 cup (125 ml) sliced black olives (optional)
  • Brown ground beef and onions.
  • Stir in tomatoes, sauce, chili, cumin and pepper; simmer 5 minutes.
  • Pour half of mixture in 9 x 13 inch pan.
  • Heat tortillas in foil 8 to 10 minute in 350 degree (175 C.) oven.
  • Spread cream cheese on each tortilla.
  • Top with green chilies.
  • Fold over and arrange tortillas on top of meat mixture.
  • Pour remaining meat mixture over all.
  • Cover and bake 20 minutes at 350 degrees (175 C.).
  • Uncover and add shredded cheese to cover.
  • Bake 10 more minutes or until cheese is melted.
  • When out of oven you may top sliced black olives.
My neighbor and best friend made this, and it is without a doubt, the best Mexican casserole I have ever eaten, and I know you will agree. It has become a favorite at our neighborhood parties, never any leftovers with this one.

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