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1
Preheat oven to 350 degrees.
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2
Brown and drain ground beef.
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3
Add half of the diced onions to the meat mixture and let cook for several minutes.
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4
Mix in taco seasoning and prepare using package directions.
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5
While meat is browning, add cream cheese to a medium-sized sauce pan and heat over medium low heat till it begins to melt.
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6
Youll want to start adding the half-and-half slowly.
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7
Once the cream cheese is melted to a smooth consistency, add 1 cup of the shredded cheese (I used cheddar), the diced chilis, the remaining onions and chili powder.
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8
Stir together, adding half-and-half as needed.
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9
You want a nice smooth and creamy consistency to the sauce, not overly runny.
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10
Once the sauce is ready, pour half of it over the taco meat and stir together.
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11
Let it simmer over low heat.
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12
Reserve the rest of the sauce for topping.
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13
Spray your baking dish with Pam, or a similar product.
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14
(I used a 10-3/8 x 7-1/8 x 2-3/8 oval pan).
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15
Layer the bottom and sides of the pan with tortillas; the bigger the tortilla the fewer you will need.
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16
Once the bottoms and sides are covered, pour in the meat mixture and top with 1/2 cup of shredded cheese; spread out evenly.
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17
Fold over the tortillas to cover the meat.
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18
Add tortillas to the top so the dish is fully covered.
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19
Pour the remainder of the cheese sauce over the top.
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20
Tent the dish with foil and cook for 20 25 minutes.
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21
The sauce should be bubbling.
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22
Take the tin foil off and top with the remainder of the cheese and place back in the oven for another 5 to 10 minutes or until the cheese is melted.
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23
Note: You could make this with ground turkey or shredded chicken as well.
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24
If you use chicken, youll want to use chicken taco seasoning and you might want to add a splash of chicken stock to the cheese sauce.
