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Puffy Tortilla Bake

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  Chopped onion 3⁄4 Cup (12 tbs)
  Cooking oil 1 Tablespoon
  Canned tomatoes 14 1⁄2 Ounce, cut up (1 Can)
  Canned tomato sauce 8 Ounce (1 Can)
  Garlic 1 Clove (5 gm), minced
  Canned diced green chili peppers 4 1⁄2 Ounce (1 Can)
  Chili powder 2 Teaspoon
  Sugar 1 Teaspoon
  Lean ground beef 12 Ounce
  Sliced green onions 1⁄2 Cup (8 tbs)
  Chopped pitted ripe olives 3 Tablespoon
  Chili powder 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Puffy tortillas/12 purchased corn tortillas 1 Cup (16 tbs)
  Shredded sharp american cheese/Cheddar cheese/monterey jack cheese with jalapenos 6 Ounce (1 1/2 Cups)

1 Grease a 3-quart rectangular baking dish. Set aside.
2 In a large skillet cook chopped onion in hot oil until tender. Stir in the undrained tomatoes, tomato sauce, 1 clove garlic, chili peppers, the
2 teaspoons chili powder, and the sugar. Simmer, uncovered, 20 minutes or until reduced to 3 cups. Set aside.
3 In a medium skillet cook beef and the 1 clove garlic until beef is brown. Drain well. Stir in green onions, chopped olives, the 1 tablespoon chili powder, and salt. With browned side down, fill each Puffy Tortilla or purchased tortilla with about 2 tablespoons meat mixture and 1 tablespoon cheese; roll up. Arrange in the prepared baking dish. Pour the tomato mixture over.
4 Bake, covered, in a 350° oven for 20 minutes. Uncover; sprinkle with remaining cheese and bake, uncovered, about 5 minutes more or until cheese is melted.

Recipe Summary

Main Dish

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Puffy Tortilla Bake Recipe