Enchilada Torte
Ingredients
- 1 pound ground beef ⓘ
- 7 flour tortillas (10 inches)
- 1 jar (8 ounces) taco sauce ⓘ
- 1 large onion, chopped ⓘ
- 2 cups shredded cheddar cheese ⓘ
- 1 can (16 ounces) refried beans ⓘ
- 1 can (2-1/4 ounces) sliced ripe olives, drained ⓘ
- 1 can (4 ounces) chopped green chilies
- 1 cup sour cream ⓘ
- 1 large green pepper, chopped ⓘ
- 2 cups shredded Monterey Jack cheese ⓘ
- 1 can (8 ounces) enchilada sauce ⓘ
- Shredded Monterey Jack and cheddar cheeses, optional ⓘ
Instructions
- In a skillet, brown ground beef until no longer pink; drain fat.
- Meanwhile, place one tortilla in a 12-in. round casserole or on a large
- or pizza pan. Layer half each of taco sauce, beef, onion and cheddar cheese on the tortilla.
- Top with second tortilla and press gently; layer half of the refried beans, olives and chilies.
- Top with third tortilla and layer half each of the sour cream, green pepper and Monterey Jack cheese.
- Top with fourth tortilla and top with remaining taco sauce, beef, onion and cheddar cheese.
- On the fifth tortilla, layer remaining beans, olives and chilies.
- On the sixth tortilla, layer remaining sour cream, green pepper and Monterey Jack cheese.
- Top with last tortilla; spread with enchilada sauce.
- Bake at 350° for 1 hour. Let stand a few minutes before cutting into wedges. Sprinkle with additional Monterey Jack and cheddar cheeses if desired.
Nutrition & Diet Analysis (per serving)
496
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).