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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I was looking for a different way to use up some ricotta cheese in my fridge. I found this recipe on and modified it slightly. I like Mexican food and quite enjoyed this dish. It was also quite easy to make. You can make it as spicy as you would like to suite your taste. Ingredients:
1 lb lean ground beef |
1 small onion, chopped |
3/4 cup water |
1 (1 1/4 ounce) package taco seasoning mix |
1 3/4 cups mozzarella cheese, shredded & divided |
3/4 cup ricotta cheese |
1 (650 ml) jar salsa, divided |
1 (4 1/2 ounce) can diced green chilies |
8 soft taco-size flour tortillas (10 inch) |
1 green onion, chopped (optional) |
Directions:
1. Preheat oven to 350°F.
2. Cook beef and onion in a large skillet, stirring occasionally, until no longer pink. Add water and seasoning mix; cook, stirring occasionally, until meixture is thickened.
3. Combine 3/4 cup mozzarella, ricotta cheese, and chiles in small bowl.
4. Spread 1 cup salsa onto bottom of 9 x 13 inch baking dish.
5. Fill each tortilla evenly with beef mixture, and cheese mixture; roll up. Place in baking dish.
6. Top with remaining salsa and remaining mozzarella cheese; cover.
7. Bake for 30 to 35 minutes or until heated through. Sprinkle with green onions before serving.
8. To Freeze ahead:Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350°F Bake for 45 to 50 minutes or until heated through. Sprinkle with green onions before serving.
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