Best Ever Enchilada Torte
A flavorful layered casserole featuring seasoned beef, cheesy topping, and crunchy tortillas, perfect for family dinners or casual gatherings with bold Tex-Mex flavors.
Ingredients
Instructions
- Brown the hamburger and chopped onions; drain well.
- Add taco seasoning and 1 cup water; simmer for 15 minutes on low.
- Mix taco sauce and tomato sauce in a bowl.
- Spread 1/3 of the sauce mixture in a 9 x 13-inch pan.
- Layer soft shell flour tortillas over the sauce.
- Spread refried beans over the tortillas.
- Spread sour cream over the beans.
- Sprinkle cheddar cheese over the sour cream.
- Repeat layers as desired, ending with cheese on top.
- Bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.
Tips & Substitutions
For a different flavor, consider using ground turkey or chicken instead of hamburger. You can also add chopped bell peppers or corn for extra texture and nutrition. If you're short on time, use pre-made refried beans or even black beans. To enhance the dish, try mixing in some spices like cumin or chili powder for a kick. Pair with Renya'S Special Dip for a delicious appetizer.
Serving Suggestions
This enchilada torte is fantastic served with a side of fresh guacamole or a crunchy Roxy'S Taco Salad. For a complete meal, pair it with Mexican rice or a simple green salad. It also works well with a dollop of sour cream on top. For a fun twist, add a side of Chunky Cheese Queso for dipping.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or until heated through. If reheating the entire dish, cover it with foil and bake at 350°F (175°C) for about 15-20 minutes. This helps maintain moisture and prevent dryness.
Nutrition & Diet Analysis (per serving)
Each serving of Best Ever Enchilada Torte contains roughly 488 calories, with 19g protein, 60g carbohydrates, and 18g fat. It is an excellent source of protein (38% of the Daily Value), calcium (30% of the Daily Value), and iron (20% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1997mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this enchilada torte ahead of time?
Yes, you can prepare it a day in advance. Simply assemble the layers in the pan, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and bake directly from the fridge, adding a few extra minutes to the cooking time to ensure it's heated through.
Can I freeze the enchilada torte?
Absolutely! To freeze, assemble the torte but do not bake it. Cover it tightly with plastic wrap and then with aluminum foil to prevent freezer burn. It can be stored for up to 3 months. When ready to cook, thaw overnight in the refrigerator and then bake as directed.
What can I substitute for the sour cream?
If you're looking for a lighter option, Greek yogurt is a great substitute for sour cream, providing similar creaminess with added protein. You can also use cottage cheese blended until smooth for a different flavor profile. For a dairy-free version, consider using cashew cream or a dairy-free sour cream alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).