Mile-High Mexican Torta

Prep 25 min
Total 50 min
Ingredients 8
Servings 6

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. MORE+ LESS-

By Pillsbury Kitchens

Updated May 7, 2009

Make with

Old El Paso

Ingredients

lb lean (at least 80%) ground beef

can (14.5 oz) diced tomatoes with sweet onions, drained

can (15 oz) spicy chili beans, undrained

tablespoons chopped fresh cilantro

1/2

cup sour cream

tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)

Old El Paso™ flour tortillas for burritos, 8 inch (from 11-oz package)

cups finely shredded taco-flavored cheese blend (8 oz)

Steps

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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

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 250

% Daily Value

Total Fat: 28g; 43%
Saturated Fat 14g 71% Trans Fat 1g
Cholesterol: 100mg; 33%
Sodium: 1100mg; 46%
Potassium: 390mg; 11%
Total Carbohydrate: 31g; 10%
Dietary Fiber 4g 16% Sugars 5g
Protein: 30g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 4%; 4%
Calcium: 30%; 30%
Iron: 20%; 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;