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!
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 tortilla (8-inch)
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 cup shredded Cheddar cheese (about 4 ounces)
1 tablespoon chopped cilantro
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 tortilla (8-inch)
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 cup shredded Cheddar cheese (about 4 ounces)
1 tablespoon chopped cilantro
Instructions
Heat the oven to 400°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.
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.
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...
Directions
Print
Heat the oven to 400°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.
Ingredients
1 can (about 15 ounces) black beans, rinsed and drained1 can (8.75 ounces) whole kernel corn, drained1 pound ground beef1 jar (16 ounces) Pace® Picante Sauce2 tablespoons chili powder4 flour tortilla (8-inch)1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup1 cup shredded Cheddar cheese (about 4 ounces)1 tablespoon chopped cilantro
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