Ca Sizzles Tijuana Torte
Bite into the bold, layered flavors of Ca Sizzles Tijuana Torte, a Mexican-inspired dish that’s as versatile as it is satisfying. Featuring layers of zesty taco-seasoned ground beef or turkey, hearty black beans, sweet corn, and diced tomatoes with green chilies, all enveloped in soft flour tortillas and topped with melty Mexican cheese blend, this torte is a true crowd-pleaser. Perfectly baked to golden perfection, it’s served with cooling sour cream, fresh cilantro, and a bright squeeze of lime for a burst of freshness in every bite. Ready in just under an hour, this casserole-style creation is an ideal weeknight dinner or show-stopping potluck dish. Get ready to spice up your meal rotation with this flavorful, easy-to-make Tex-Mex recipe! Keywords: Tijuana Torte, Mexican-inspired casserole, Tex-Mex dinner, layered tortilla bake.
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Recipe Information
Ingredients
- 1 pound ground beef or ground turkey
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 packet (about 1 oz) taco seasoning blend
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup frozen corn kernels
- 4 large flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 cup sour cream
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 tablespoon cooking oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a round, deep-dish baking pan or a springform pan with a light coating of cooking oil.
Heat a large skillet over medium heat and add the cooking oil. Once hot, add the onion and red bell pepper. Sauté for 3–4 minutes, until the vegetables soften.
Add the minced garlic and sauté for another 30 seconds, until fragrant. Add the ground beef or turkey to the skillet, breaking it up with a spatula. Cook until browned, about 6–8 minutes.
Stir in the taco seasoning, drained black beans, diced tomatoes with green chilies, frozen corn, salt, and black pepper. Cook for 3–4 minutes, until ingredients are well combined and heated through. Remove the skillet from heat.
Place one tortilla in the prepared pan to form the base layer. Spread a quarter of the meat mixture evenly over the tortilla, followed by a generous sprinkle of shredded Mexican cheese.
Repeat the layering process (tortilla, meat mixture, cheese) three more times, finishing with a layer of cheese on top.
Cover the pan loosely with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5–10 minutes, until the cheese is melted and bubbly.
Remove the Tijuana Torte from the oven and let it rest for 5 minutes. Use a sharp knife to slice it into wedges.
Serve with a dollop of sour cream, a sprinkle of fresh cilantro, and a lime wedge on the side. Enjoy!
Nutrition Facts
Calories |
4840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.9 g | 408% | |
| Saturated Fat | 155.0 g | 775% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 949 mg | 316% | |
| Sodium | 6259 mg | 272% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 44.8 g | ||
| Protein | 250.2 g | 500% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4346 mg | 334% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 4090 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
