As part of the dreaded New Year’s Resolution, I handed my debit card off to my husband and vowed to stop eating out every day at work. Four days later, I was craving Mexican food. I caved and met a girlfriend for lunch at the nearby restaurant I love but knew that wasn’t the solution long term. So, this weekend I got to work on these delightful little bites. In the first batch I only used one corn tortilla per muffin cup, and those turned out more like baked nachos. Yummy but not perfect for freezing. The second batch came out much better forming little cups with enchilada goodness inside them.
Katie @ onceamonthmeals.com
- 12 medium corn tortillas, quartered
- 4 ounces red enchilada sauce
- 15 ounces diced tomatoes with chiles, undrained
- 1 pound ground beef, browned
- 2 ounces cream cheese, softened
- 1 cup onions, chopped
- 1.5 cup shredded cheddar cheese
- 6 Tablespoon cilantro, chopped
Preheat oven to 375. Spray muffin pan with nonstick spray. Place two tortilla quarters into each muffin cup. In a bowl, mix together red enchilada sauce, diced tomatoes, ground beef, cream cheese and onions. Divide meat mixture into muffin cups. Sprinkle cheddar cheese over enchilada sauce. Bake for 12-15 minutes, then remove from heat. Top with cilantro.
After baking, flash freeze. Place into a gallon freezer bag, label, and freeze. To serve: reheat in microwave for 30 seconds.
Servings: 24 muffin cups
**conversion chart image provided by Erik Spiekermann