Tex-Mex Tortilla Torte

Tex-Mex Tortilla Torte

You're four simple ingredients away from a delicious Mexican dinner.

Prep Time

10

Minutes

Total Time

45

Minutes

Makes

4

servings

4
Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
1
can (15 to 16 oz) chili
2
cups shredded Cheddar cheese (8 oz)
1/4
cup sour cream, if desired
  1. Heat oven to 350°F. Spray bottom of 9-inch glass pie plate with cooking spray.
  2. Place 1 tortilla on bottom of pie plate; spread evenly with 1/2 cup of the chili and sprinkle with 1/2 cup of the cheese. Repeat layers twice, starting each layer with tortilla. Top with remaining tortilla.
  3. Cover with foil; bake 20 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 10 minutes longer or until thoroughly heated and cheese is melted. Let stand 5 minutes before cutting. To serve, cut into 4 wedges. Top each serving with 1 tablespoon sour cream.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Do you have leftover chili or a stash of homemade chili in the freezer? Go ahead and use 1 1/2 cups leftover chili instead of the canned chili. Use a thicker chili instead of a watery one for best results.
Serve-With
Sprinkle each wedge with shredded lettuce and chopped tomatoes; then top with the sour cream.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 470
    • (Calories from Fat 240),
  • Total Fat 26g
    • (Saturated Fat 14g,
    • Trans Fat 1 1/2g),
  • Cholesterol 75mg;
  • Sodium 1180mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 3g,
    • Sugars 2g),
  • Protein 24g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.