Cheesy Enchilada Torte
This southwestern-style casserole features layers of flour tortillas,ground beef, black beans, corn, salsa and Cheddar cheese. It's hearty, zesty and sure to become a family favorite!
6 Servings
35 Minutes
Ingredients:
1 can (about 15 ounces) black beans, rinsed and drained
1 can (8.75 ounces) whole kernel corn, drained
1 pound ground beef
1 jar (16 ounces) Pace® Picante Sauce
2 tablespoons chili powder
4 flour tortillas (8-inch)
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1 cup shredded Cheddar cheese (about 4 ounces)
1 tablespoon chopped fresh cilantro leaves
Sour cream (optional)
Method:
Heat the oven to 400 degrees F. Stir the beans and corn in a medium bowl.
Cook the beef in a 10-inch skillet over medium heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the picante sauce and chili powder.
Arrange 2 tortillas in the bottom of a 2-quart casserole. Top with half the beef mixture, bean mixture, soup and cheese. Repeat the layers. Cover the casserole.
Bake for 25 minutes or until hot. Sprinkle with the cilantro and serve with the sour cream, if desired.
Chef's Notes:
Alternate Preparation: This recipe can also be heated in the microwave. Proceed with the recipe above but layer in a microwavable 2-quart casserole. Microwave at 70% power for 8 minutes or until the mixture is hot and bubbling.