CHEESY TORTILLA BAKE

Cheesy Tortilla Bake image

The from-scratch tortillas in this dish couldn't be simpler or easier to make. These enchiladas freeze well, too.-Diane Hansen, Prairie Farm, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 16

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Ingredients

TORTILLAS:
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1-2/3 cups whole milk
1 large egg, beaten
2 tablespoons butter, melted
FILLING:
1 pound ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup taco sauce
1 teaspoon dried oregano
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups shredded cheddar cheese

Steps:

Combine flour, cornmeal and salt in a bowl. Add milk, egg and butter. Beat until smooth. Place a lightly greased small skillet over medium heat. For each tortilla, pour about 3 tablespoons batter into skillet. Lift and tilt skillet to spread batter. Return to heat. Cook until light brown; turn and brown the other side. Remove to a warm platter; repeat with remaining batter. Set aside. , For filling, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain. Stir in soups, taco sauce, oregano and olives. , Meanwhile, cover the bottom of a 13x9-in. baking dish with six tortillas, overlapping as needed. Cover with half of meat mixture. Top with remaining tortillas and remaining meat mixture. Sprinkle with cheese. , Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving.

Nutrition Facts : Calories 389 calories, Fat 20g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 804mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.