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Cheesy Enchilada Torte

(16) See reviews
  • prep time: 15 min
  • total time: 50 min
  • serves: 6 people
  • calories: 505 1 serving

This southwestern-style casserole features layers of flour tortillas, ground beef, black beans, corn, salsa and Cheddar cheese. It’s hearty, zesty and sure to become a family favorite!

Ingredients

  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1 can (8.75 ounces) whole kernel corn, drained
  • 1 pound ground beef
  • 1 jar (16 ounces) Pace® Picante Sauce
  • 2 tablespoons chili powder
  • 4 flour tortilla (8-inch)
  • 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 1 tablespoon chopped cilantro

Instructions

  • Tips

    • Alternate Preparation: This recipe can also be heated in the microwave.  Proceed with the recipe above but layer in a microwavable 2-quart casserole.  Microwave at 70% power for 8 minutes or until the mixture is hot and bubbling.
    • Serving Suggestion:  This torte is delicious served with a dollop of sour cream on the side.

  • Step 1

    Heat the oven to 400°F.  Stir the beans and corn in a medium bowl.

  • Step 2

    Cook the beef in a 10-inch skillet over medium heat until well browned, stirring often to separate meat. Pour off any fat.  Stir in the picante sauce and chili powder.

  • Step 3

    Arrange 2 tortillas in the bottom of a 2-quart casserole.  Top with half the beef mixture, bean mixture, soup and cheese.  Repeat the layers.  Cover the casserole.

  • Step 4

    Bake for 25 minutes or until hot.  Sprinkle with the cilantro.

Reviews

(16)
Sort By:

  • Excellent

    Andrew C.
    November 8, 2013

    Overall a great, easy recipe to make. I loved it and it was good as leftovers the next day too!

  • VERY GOOD

    JRRmom35
    November 13, 2012

    Instead of chili powder I used a taco seasoning pack and put it in with all ingredients so everything was in the one skillet for even coating. I also layered in pinto beans and the tortillas at top and then added the cheese. When it was done I added sour cream and NO HEAT Jalepenos to the top. EVERYONE loved it.

  • Delicious!!!

    JennV
    November 3, 2012

    My family loved this recipe. I tweaked it some though. I spread refried beans on the tortillas. Instead of chili powder (I didn't have any#, I browned the meat with a packet of taco seasoning, added the cheese soup to the drained beef. I have extreamly picky eaters in my house, so I forgoed the picante and used taco sauce #it worked awesome#. Tonight I am going to make it again and try it with corn tortillas #to make it more like enchaladas) and chicken. Oh! I also baked mine at 350 for about 15 minutes :-)

  • Cheesy Enchilada Torte

    BevrlyHeinzen
    March 9, 2010

    We absolutely love this recipe! My kids do too! I usually add one more layer of tortillas across the top with shredded cheddar or mexican fiesta cheese- much better that way not as "meaty" as the original. I do not use the chilli powder, and add the cheddar cheese soup to the meat and salsa in the pan to mix more evenly. Also I cook it in the oven on 350 for 15 minutes instead of the microwave. Fantastic recipe, easy to make, and fast!

  • Cheesy Enchilada Torte

    prof
    February 1, 2010

    I used less tortillas because i thought it was too much and i think the chili was a bit excessive. Next time i will use less chili.

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    Made With

    Calories 505
    Total Fat 24 g
    Sat. Fat 9.4 g
    Trans Fat 0 g
    Cholesterol 88 mg
    Sodium 1601 mg
    Total Carb 39 g
    Dietary Fiber 7 g
    Sugar 5 g
    Added Sugars 0 g
    Protein 31 g
    Vitamin D 0 %DV
    Calcium 18 %DV
    Iron 22 %DV
    Potassium 13 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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