Ingredients
6 large flour tortillas
1 lb (450 g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 small red bell pepper, diced
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
½ cup cream cheese
2 tablespoons tomato paste
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
Salt and black pepper, to taste
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
2–3 tablespoons melted butter
Instructions
Prepare the filling:
Heat olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes. Add the garlic and bell pepper and cook until softened.
Cook the beef:
Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat.
Season:
Stir in tomato paste, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Cook for another 2 minutes.
Make it creamy:
Lower the heat and add the cream cheese. Stir until completely melted and combined with the beef mixture.
Assemble:
Place a tortilla on a flat surface. Add some of the beef mixture and a generous amount of mozzarella and cheddar. Fold the tortilla into a compact rectangular parcel. Repeat with the remaining tortillas.
Prepare for baking:
Place the stuffed tortillas tightly together in a lightly greased baking dish. Brush the tops with melted butter and sprinkle with the remaining cheese and chopped parsley.
Bake:
Bake in a preheated oven at 375°F (190°C) for about 18–25 minutes, or until the tops are beautifully golden and the cheese is completely melted and bubbling.
Serve:
Let them rest for 3–5 minutes. Carefully pick one up and pull it apart while hot so the melted cheese stretches between the two halves.
Best served hot and fresh, when the cheese is at its most gooey and stretchy.
Cheesy Stuffed Tortilla Bake
