Cheesy Enchilada Torte

Cheesy Enchilada Torte

5 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Recipe by  Campbell's Kitchen

“The microwave makes it easy and keeps the kitchen cool when you prepare this zesty, Southwestern-style beef dish that's ready in just 25 minutes.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Cook the beef in a 10-inch skillet over medium heat until it's well browned, stirring often to separate meat. Pour off any fat.
  2. Stir the picante sauce and chili powder in the skillet.
  3. Layer4 tortillas in a 2-quart microwave-safe shallow baking dish. Top with half of the meat mixture and half of the soup. Repeat the layers. Top with the cheese. Cover the dish.
  4. Microwave at 70% power for 8 minutes or it's until hot and bubbling. Serve with sour cream, if desired.

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Reviews (5)

Rate This Recipe
Corey
4

Corey

I made this for my fiance and we both loved it alot. I used my favourite chili instead of the pace sauce. Also my fiance suggested adding rice to the meat next time which I thought sounded good. It was super easy and super fast and tasted amazing!

MARK4620
3

MARK4620

This has some potential but be very careful, that cheese soup has lots of salt in it. I cooked the beef as normal but with the soup it came out very salty. I could taste that under all that salt is could be good, but was not this time.

Judy110
2

Judy110

I mixed the cheese soup in with the beef mixture. It was difficult to spread evenly on it's own. Even my picky nephew (10) loves this.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 507 cal
  • 25%
  • Fat
  • 23 g
  • 35%
  • Carbs
  • 47.8 g
  • 15%
  • Protein
  • 24.3 g
  • 49%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 1457 mg
  • 58%

Based on a 2,000 calorie diet

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