Prep: 20 Mins Cook: 50 Mins

Cal-Mex Beef Tortilla Bake


  • 1 tablespoon vegetable oil
  • 1 onion, peeled and finely chopped
  • 1 pound lean ground beef
  • 1 can (14-oz.) ready-cut tomatoes
  • 1/4 cup tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 4 large flour tortillas
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1 container (15-oz.) reduced-fat ricotta cheese
  • 2 cups shredded Monterey Jack cheese


In large skillet heat oil over medium-high heat. Add onion and beef; sauté, breaking up large chunks, until beef is no longer pink, about 5 minutes. Drain off excess fat. Add tomatoes, tomato paste, cumin and chili powder; mix well. Reduce heat, cover and simmer 15 minutes.

Meanwhile, preheat oven to 375°F. Grease a 13x9-inch baking dish; set aside.

Heat tortillas in a dry skillet over high heat until lightly browned, about 10 seconds per side. Season meat sauce with salt and pepper to taste.

Place 2 tortillas in the bottom of the baking dish, cover with half the chiles, half the ricotta cheese, and half the meat sauce. Repeat layers: tortillas, chiles, ricotta cheese and meat sauce. Top with shredded cheese.

Cover casserole with aluminum foil and bake on a baking sheet for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is bubbly and lightly browned.
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