Tex-Mex Tortilla Torte

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

  • Prep Time 10 min
  • Total Time 45 min
  • Servings 4

Ingredients

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.

Expert Tips

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.

Sprinkle each wedge with shredded lettuce and chopped tomatoes; then top with the sour cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
240),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
14g,
14%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
75mg
75%;
Sodium
1180mg
1180%;
Total Carbohydrate
35g
35%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
4%;
Calcium
40%;
Iron
15%;
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.