Ingredients

The following ingredients have 8 Servings
  • 1-1/2 pounds lean ground beef
  • 1 ounce taco seasoning
  • 1 teaspoon cumin
  • 20 ounces tomatoes with chiles (I used Ro*Tel)
  • 2 cups refried beans
  • 2 cups Mexican blend cheese (shredded - divided use)
  • 2 cups pepper jack cheese (shredded - divided use)
  • 3/4 cup cilantro (chopped)
  • 16 ounces cream cheese (room temperature)
  • 12 corn tortillas
  • 1-1/2 cups salsa (divided use)
  • 1/2 cup black olives (sliced)

Instruction

  • Preheat oven to 350F.
  • Spray a 13x9-inch pan with non-stick spray.
  • Cook the ground beef, stirring to crumble.
  • Add the taco seasoning, tomatoes and chiles plus their liquid, and 1/4 cup of water.
  • Simmer until the liquid has almost evaporated. Stir in cumin and set aside.
  • Whip the cream cheese and 1 cup of the salsa together until smooth. Set aside.
  • Mix the two shredded cheeses together. Set aside.
  • Pour 1/2 cup of salsa in the bottom of the pan.
  • Cut 8 tortillas in half.
  • Arrange 2 halves with the straight side toward the long side of the pan. Repeat on the other side.
  • Arrange 1 half with the straight side toward the short side of the pan. Repeat at the other end with the other half.
  • Place two whole corn tortillas down the center.
  • Sprinkle with 1/4 cup black olives
  • Sprinkle with 1/4 cups chopped cilantro.
  • Spread with half the refried beans, half the ground beef, half the cream cheese, and 1/3 of the shredded cheese.
  • Top with corn tortillas  as before.
  • Repeat layers of toppings as before., ending with corn tortillas.
  • Sprinkle the remaining cheese on top.
  • Bake for 30 minutes, or until heated through.
  • Remove from the oven and let stand for 5 minutes before serving.