Enchilada Torte Food
ENCHILADA TORTE
We are crazy about Mexican food at our house and are always trying new recipes. This stack of tortillas with all the different fillings really hits the spot!-Anna Mae Ackerman, Spearville, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- 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 baking sheet 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 Facts :
ENCHILADA TORTE RECIPE - (4.3/5)
Provided by flowerpower3034
Number Of Ingredients 14
Steps:
- * 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 baking sheet 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. Yield: 10-12 servings.
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