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Home Recipes Dishes & Beverages Enchiladas

Enchilada Torte

Name: Enchilada Torte
Prep time: 25 min
Cook time: 60 min
Total time: 1 h 25 min
Yield: 12 servings.
Cuisine: North America, Mexican
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 chiles; 1 cup sour cream; 1 large green pepper, chopped; 2 cups shredded Monterey Jack cheese; 1 can (8 ounces) enchilada sauce; Optional: Shredded Monterey Jack and cheddar cheeses

6 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 1 hour

Makes

12 servings

Updated: Jan. 13, 2023

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

Enchilada Torte Recipe photo by Taste of Home

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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 chiles
1 cup sour cream
1 large green pepper, chopped
2 cups shredded Monterey Jack cheese
1 can (8 ounces) enchilada sauce
Optional: Shredded Monterey Jack and cheddar cheeses

Directions

In a skillet, brown ground beef until no longer pink; drain fat.
Meanwhile, place 1 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 chiles. 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 chiles. 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.

Enchilada Torte

Ingredients

Directions

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