|
|
Preparation time
30 minutes
Total time:
1 hour 20 minutes
|
Ingredients
-
4 green onions, chopped
-
2 garlic cloves, chopped
-
3 tbsp (45 ml) olive oil
-
1 lb (454 g) lean ground beef
-
1 tsp dried oregano
-
1 tbsp chili powder
-
1 block (250 g) cream cheese, softened
-
1/4 cup (60 ml) chicken broth
-
2 tbsp fresh chives, finely chopped
-
5 wheat tortillas, about 8 inches (20 cm) in diameter
-
2 cups (200 g) sharp cheddar cheese, grated
-
Salsa, for serving
-
Sour cream, for serving
|
Directions
- With the rack in the middle position, preheat the oven to 350°F (180 °C).
- In a saucepan over medium-high heat, sauté the green onions and garlic in the oil. Add the beef and cook over high heat, breaking it up with a wooden spoon. Add the oregano, chili powder, cream cheese, chicken broth and chives. Cook, stirring, until smooth. Season with salt and pepper. Set aside.
- Place a tortilla in a large pie plate. Cover with about one-fifth of the meat mixture. Sprinkle with one-fifth of the cheese. Repeat, alternating tortilla, meat, and cheese until all the ingredients have been used. Top with cheese. Cover the tortilla cake with a sheet of foil.
- Bake for 20 minutes. Remove the foil and continue cooking for another 20 minutes. Let stand for 5 minutes before cutting into wedges. Serve with salsa and sour cream, to taste.
|
|