Cheesy Enchilada Torte

How to cook Cheesy Enchilada Torte

Ingredients: 1 pound ground beef 1 (16 ounce) jar Pace Picante Backchat 2 tablespoons chili fuel government 8 (8 inch) flour tortillas 1 (10.75 ounce) can Campbell’s Condensed Cheddar Cheese Soup 1 cup shredded Cheddar cheese sour cream (non-requisite)

Directions: Cook the beef in a 10-inch skillet over medium heat until it’s well browned, stirring often to separate gist. Pour off any profitable. Stir the picante sauce and chili powder in the skillet. 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. Microwave at 70% power for the purpose 8 minutes or it’s until hot and bubbling. Serve with sour cream, if favored.


Servings Per System: 6

Amount Per Serving

Calories: 507

Total Fat: 23g Cholesterol: 70mg Sodium: 1457mg Total Carbs: 47.8g Dietary Fiber: 5.8g Protein: 24.3g

Prepare time:5 Min

Cook time:20 Min

Ready in:25 Min

Serving in the interest:6 peoples

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