Wwtortillabake Recipes

Steps:

• In a large skillet, cook ground beef and onion until beef is no longer pink, breaking it into crumbles; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half the meat sauce into a 13x9-in. baking dish. Set aside. , Wrap the stack of tortillas in foil; warm at 350° for 8-10 minutes. Spread each warm tortilla with cream cheese and top with chiles. 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; bake until cheese is melted, about 5 minutes longer. If desired, top with cilantro.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. When the oil is hot, add the mushrooms, onions and bell peppers. Cook until slightly charred, 3 to 4 minutes. Season with salt and pepper. Turn off the heat and stir in the spinach. Remove the veggie mix to a plate.
• Add the tortilla to the skillet, pressing it lightly to touch the bottom. Top the tortilla with two-thirds of the cheese and the reserved veggie mix. Crack the eggs over the top and cover with the remaining cheese. Sprinkle the yolks with salt and pepper.
• Bake until the cheese has melted and the whites of the eggs have set, 15 to 17 minutes for a runny yolk, 20 to 22 minutes for a firmer yolk.
• Transfer the tortilla to a cutting board or platter. Top with the green onions and hot sauce. Slice into wedges and serve.

Steps:

• Place 1 tortilla in each of 4 round individual casseroles which have been sprayed with Pam.
• Top each tortilla with 1/2 ounce grated cheese.
• In a bowl combine next 5 ingredients (eggs - mustard). Pour 1/4 of the mixture into each casserole and then sprinkle with 1/2 ounce of cheese.
• Bake casseroles at 350°F for 30 minutes.
• Meanwhile, in a small saucepan heat olive oil. Add garlic and sauté until tender. Stir in tomato sauce and cumin and cook for 2 minutes.
• Spoon 1/4 of the sauce over each tortilla.
• Garnish each casserole with 2 tomato slices, 1 teaspoon of chopped onion and parsley.

Steps:

• Preheat oven to 350 degrees.
• Coat 2-quart baking dish with cooking spray. Heat large nonstick skillet over medium-high heat. Add beef, onion, fajita seasoning and garlic; cook, stirring until beef is browned, 7-8 minutes.
• Add tomatoes with their juices, taco sauce, and water; bring to a boil. Stir in beans and Mexicorn; remove from heat.
• Spread 2 cups beef mixture in baking dish. Arrange half of tortilla pieces over beef mixture to cover; sprinkle with 1/2 cup cheese. Spread half of remaining beef mixture over cheese; top with remaining tortillas. Sprinkle with 1/2 cup cheese.
• Top with remaining beef mixture; sprinkle with remaining 1 cup cheese. Bake until hot and bubbly, about 30 minutes.

Steps:

• In a bowl, combine the chicken, chilies, half of the olives, broth, soups and onion; set aside.
• Warm tortillas in the microwave according to package directions.
• Layer half of the tortillas on the bottom of a greased 13x9-inch baking dish (they will slightly overlap).
• Top with half of the chicken mixture and half of the cheese.
• Repeat layers.
• Bake, uncovered, at 350º for 30 minutes.
• Garnish with remaining olives.