Texas Torte
Savor the bold flavors of the Southwest with this irresistible Texas Torte, a layered masterpiece that's perfect for family dinners or festive gatherings. This easy-to-make dish features seasoned ground beef, creamy refried beans, and zesty salsa layered between soft flour tortillas, all smothered in a gooey blend of cheddar and Monterey Jack cheeses. Baked to golden perfection, this torte is finished with vibrant toppings like sour cream, black olives, green onions, and a sprinkle of fresh cilantro for a Tex-Mex dinner that will have everyone asking for seconds. Ready in under an hour and serving up to eight, this recipe is a crowd-pleasing option for a deliciously hearty meal!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves minced garlic
- 1 packet taco seasoning mix
- 15 oz refried beans
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1.5 cups salsa
- 1 cup sour cream
- 0.5 cup sliced black olives
- 0.25 cup chopped green onions
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch springform pan or deep-dish baking pan.
In a large skillet over medium heat, cook the ground beef until browned, about 6-8 minutes. Drain any excess grease.
Add the chopped onion and garlic to the skillet. Sauté for 3 minutes until softened and aromatic.
Stir in the taco seasoning and cook for another 2 minutes to coat the beef evenly. Remove from heat and set aside.
Warm the refried beans in a small saucepan or microwave to make them easier to spread.
Place one flour tortilla at the bottom of the prepared pan. Spread 1/3 of the refried beans over the tortilla, followed by 1/3 of the beef mixture, 1/3 cup of salsa, and 1/4 of the cheese blend (cheddar and Monterey Jack mixed).
Repeat the layering process two more times with the remaining tortillas, beans, beef, salsa, and cheese.
Top the final tortilla with the remaining cheese blend, spreading it evenly.
Cover the pan loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes until the cheese is melted and bubbly.
Let the torte rest for 10 minutes before carefully releasing it from the springform pan or slicing directly in the dish.
Top with sour cream, black olives, green onions, and optional cilantro before serving. Slice into wedges and enjoy!
Nutrition Facts
Calories |
4408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.0 g | 390% | |
| Saturated Fat | 164.7 g | 824% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 8892 mg | 387% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 38.3 g | ||
| Protein | 239.7 g | 479% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4144 mg | 319% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3957 mg | 84% | |
*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.
