A twist on soft tacos with delicious flavors. Great weeknight dinner with pantry items you most likely have. Top with your favorite toppings, such as sour cream, avocado slices, sliced black olives, sliced green onions, tomatoes, and lettuce.


Recipe Summary

15 mins
40 mins
55 mins
1 9x13-inch casserole


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  • Season beef mixture with cumin, salt, pepper, and garlic powder. Add stewed tomatoes with juice and enchilada sauce; bring to a boil. Reduce heat, cover, and simmer for 5 minutes.

  • While beef mixture is simmering, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  • Layer 1/2 of the tortillas with damp paper towels on a microwave-safe plate. Microwave on high until warm, 30 seconds to 1 minute. Repeat with remaining tortillas.

  • Mix cottage cheese and chiles together in a small bowl. Place 1 tablespoon cottage cheese mixture in each tortilla and fold in half.

  • Place 1/2 of the beef mixture in the bottom of the prepared baking dish. Top with 1/2 cup pepper Jack cheese and 1/2 cup Cheddar cheese. Place cheese-filled tacos over the cheese. Pour remaining beef mixture over the tacos. Cover with aluminum foil.

  • Bake in the preheated oven until thoroughly heated, about 20 minutes. Remove and discard the foil, top with remaining pepper Jack and Cheddar, and bake until cheeses are melted, 4 to 5 minutes more.

Nutrition Facts

506 calories; protein 29g; carbohydrates 34.9g; fat 28.5g; cholesterol 92.6mg; sodium 1320.4mg. Full Nutrition