Enchilada Torte Recipe
Soft corn tortillas layered with ground beef, cheddar cheese and lettuce. Topped with red chile, melted cheddar cheese and green onions.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortilla and Filling
Topping
Method
Preparation
- 1
Cook the Beef
In a large skillet over medium heat, add the ground beef. Cook until browned and cooked through, breaking it apart with a spatula, about 6-8 minutes. Drain excess fat.
- 2
Prepare the Tortillas
In a separate pan, lightly warm the corn tortillas over medium heat for about 30 seconds on each side until they are pliable.
Layering
- 3
Create the Layers
In a 9x13 inch baking dish, begin layering the ingredients. Start with 3 corn tortillas at the bottom, followed by half of the cooked ground beef, half of the shredded cheddar cheese, and half of the shredded lettuce. Repeat the layers with 3 more tortillas, the remaining beef, cheese, and lettuce.
- 4
Add the Final Layer
Top with the last 3 corn tortillas and pour the red chile sauce evenly over the top. Sprinkle the remaining shredded cheddar cheese on top.
Baking
- 5
Bake the Torte
Preheat the oven to 350°F (175°C). Bake the enchilada torte in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- 6
Garnish and Serve
Remove from the oven and let sit for 5 minutes. Before serving, garnish with chopped green onions on top.