Enchilada Torte

Enchilada Torte Recipe

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Megan Stewart


This is the recipe that calls for Spicy Ground Beef (also in JAP). It is fun to bake on plates, it tastes great, and is very memorable. Well worth the work involved!


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  • 1 medium
    onion, sliced
  • 1/2 c
    sliced celery
  • 2 Tbsp
  • 1/2
    red pepper
  • 3/4 c
  • 1 clove
    garlic, minced
  • 3
    8 oz cans tomato sauce
  • 8 oz
    can plum tomatoes, drained and diced
  • 1/2 c
    enchilada sauce
  • 1 tsp
  • 1/4 tsp
  • 1 c
  • 2 c
    sliced mushrooms
  • 1/8 tsp
    liquid red pepper seasoning
  • 1 1/2 c
    grated cheddar
  • 1 1/2 c
    grated monterey jack
  • 1
    recipe spicy ground beef
  • 3 medium
    tomatoes, cored and diced, for garnish

How to Make Enchilada Torte


  1. Prepare Colorado Sauce:
    saute onion and celery in butter in med saucepan until veggies soften, about 3 min. Add pepper and garlic, saute 5 more min.
  2. Pour in tomato sauce, plum tomatoes, water, enchilada sauce, Worcestershire, salt and pepper. Simmer 10 min. Stir in mushrooms, keep warm.
  3. Combine cheeses on wax paper. Reserve.
  4. Preheat oven to 400 degrees.
  5. Heat oil in large skillet over med-high heat. Using separate tongs, dip tortillas, 2 at a time, into oil, turning once; keep in oil long enough to soften, about 30 seconds. Drain on paper toweling.
  6. Arrange a tortilla on each of 6 oven proof plates. Spoon 1/3 c Spicy Ground Beef on each. Sprinkle each with 1 T cheese mixture. Pour 1/4 c Colorado Sauce over. Repeat another layer of tortilla, beef, cheese, sauce. Top each with a third tortilla. Pour Colorado Sauce over each torte, cover completely. Sprinkle each evenly with 1/3 c cheese. Place plated on 2 baking sheets.
  7. Bake in preheated oven 5 min or until cheese melts and sauce bubbles.
  8. Remove from oven. Garnish with shredded lettuce and diced tomatoes.

Printable Recipe Card

About Enchilada Torte

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican

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