Mile-High Mexican Torta

Flour tortillas take turns layering with beef mixture and shredded cheese in this baked dish featuring cool cilantro, tangy taco seasoning and spicy chili beans.

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4 reviews.
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  • prep time 25 min
  • total time 50 min
  • ingredients 8
  • servings 6
 

Ingredients

1
lb lean (at least 80%) ground beef
1
can (14.5 oz) diced tomatoes with sweet onions, drained
1
can (15 oz) spicy chili beans, undrained
4
tablespoons chopped fresh cilantro
1/2
cup sour cream
1
tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
3
Old El Paso™ flour tortillas for burritos, 8 inch (from 11-oz package)
2
cups finely shredded taco-flavored cheese blend (8 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 9-inch glass pie pan with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in tomatoes, chili beans and 2 tablespoons of the cilantro.
  • 2 Meanwhile, in small bowl, mix sour cream and taco seasoning mix.
  • 3 Place 1 flour tortilla in bottom of pie pan. Spread about 2 1/2 tablespoons sour cream mixture over tortilla. Top with 1/3 of ground beef mixture and 1/2 cup of the cheese. Repeat layers 2 more times. Sprinkle with remaining cheese.
  • 4 Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted. Sprinkle with remaining 2 tablespoons cilantro before serving; cut into wedges.
  • 1 Heat oven to 375°F. Spray 9-inch glass pie pan with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in tomatoes, chili beans and 2 tablespoons of the cilantro.
  • 2 Meanwhile, in small bowl, mix sour cream and taco seasoning mix.
  • 3 Place 1 flour tortilla in bottom of pie pan. Spread about 2 1/2 tablespoons sour cream mixture over tortilla. Top with 1/3 of ground beef mixture and 1/2 cup of the cheese. Repeat layers 2 more times. Sprinkle with remaining cheese.
  • 4 Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted. Sprinkle with remaining 2 tablespoons cilantro before serving; cut into wedges.

EXPERT TIPS

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Expert Tips

Using a serrated knife makes it easy to cut this multi-layered Mexican entrée.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
14g,
14%
Trans Fat
1g
1%
),
Cholesterol
100mg
100%;
Sodium
1100mg
1100%;
Total Carbohydrate
31g
31%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
4%;
Calcium
30%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.