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Tex-Mex Tortilla Torte

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Tex-Mex Tortilla Torte
  • Prep 10 min
  • Total 45 min
  • Servings 4
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You're four simple ingredients away from a delicious Mexican dinner.
Updated Jan 23, 2009

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Sprinkle each wedge with shredded lettuce and chopped tomatoes; then top with the sour cream.

Nutrition

470 Calories, 26g Total Fat, 24g Protein, 35g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
240
Total Fat
26g
40%
Saturated Fat
14g
71%
Trans Fat
1 1/2g
Cholesterol
75mg
25%
Sodium
1180mg
49%
Potassium
250mg
7%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
11%
Sugars
2g
Protein
24g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
40%
40%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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