Best 8 Tex Mex Tortilla Torte Recipes

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Tex Mex tortilla torte is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover ingredients, and it can be tailored to suit your own taste. Whether you like it spicy, cheesy, or meaty, there is a Tex Mex tortilla torte recipe out there for you. With its layers of tortillas, beans, cheese, and vegetables, Tex Mex tortilla torte is a hearty and satisfying meal that is perfect for a weeknight dinner or a potluck. So gather your ingredients and get ready to make a delicious Tex Mex tortilla torte tonight!

Check out the recipes below so you can choose the best recipe for yourself!

TEX-MEX TORTILLA TORTE



Tex-Mex Tortilla Torte image

You're four simple ingredients away from a delicious Mexican dinner.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 4

Number Of Ingredients 4

4 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1 can (15 to 16 oz) chili
2 cups shredded Cheddar cheese (8 oz)
1/4 cup sour cream, if desired

Steps:

  • Heat oven to 350°F. Spray bottom of 9-inch glass pie plate with cooking spray.
  • Place 1 tortilla on bottom of pie plate; spread evenly with 1/2 cup of the chili and sprinkle with 1/2 cup of the cheese. Repeat layers twice, starting each layer with tortilla. Top with remaining tortilla.
  • Cover with foil; bake 20 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 10 minutes longer or until thoroughly heated and cheese is melted. Let stand 5 minutes before cutting. To serve, cut into 4 wedges. Top each serving with 1 tablespoon sour cream.

Nutrition Facts : Calories 470, Carbohydrate 35 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 2 g, TransFat 1 1/2 g

TEX-MEX TORTILLA CASSEROLE



Tex-Mex Tortilla Casserole image

Quick, easy, healthy and delicious vegetarian main course. It's a perfect meatless weeknight dinner that can be on the table in half an hour, start to finish.

Provided by Panning the Globe

Categories     Vegetarian     Pescatarian     Weeknight Dinners     Comfort Food     Easy     Shellfish-Free     Full Meal     Gluten-Free     Egg-Free     Soy-Free     Cinco de Mayo     Fish-Free     Peanut-Free     Tree Nut-Free     Sugar-Free     Oven

Time 30m

Yield 6

Number Of Ingredients 13

1 can Black Beans
1 can Diced Green Chiles
1 can Tomato
2 cup Frozen Corn
1 bunch Scallion
1/2 teaspoon Dried Oregano
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
12 White Corn Tortilla
1/2 teaspoon Salt
2 cup Cheddar Cheese
to taste Salsa
to taste Sour Cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine Black Beans (1 can), Tomato (1 can), Frozen Corn (2 cup), Diced Green Chiles (1 can), Scallion (1 bunch), Chili Powder (1 teaspoon), Ground Cumin (1 teaspoon), Dried Oregano (1/2 teaspoon), and Salt (1/2 teaspoon).
  • Lightly oil a 2-3 quart casserole dish. Line the bottom with half of the White Corn Tortilla (12), allowing them to overlap in the middle.
  • Scoop on half the bean mixture. Sprinkle half the Cheddar Cheese (2 cup) on top. Add another layer of tortillas; the rest of the bean mixture. The rest of the cheese.
  • Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling.
  • Cut into squares and serve with your favorite Salsa (to taste) and Sour Cream (to taste) to spoon on top.

Nutrition Facts : Calories 72 calories, Protein 3.1 g, Fat 2.6 g, Carbohydrate 9.5 g, Fiber 1.8 g, Sugar 1.1 g, Sodium 117.9 mg, SaturatedFat 1.3 g, Cholesterol 6.6 mg, TransFat 0 g, UnsaturatedFat 0.8 g

TEX-MEX TORTILLA CASSEROLE FOR A CROWD



Tex-Mex Tortilla Casserole for a Crowd image

Make and share this Tex-Mex Tortilla Casserole for a Crowd recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Mexican

Time 1h25m

Yield 20-25 serving(s)

Number Of Ingredients 11

3 lbs ground beef
2 onions, chopped
2 large green bell peppers, cut into 1 inch pieces
2 tablespoons chili powder (or to taste)
2 -3 tablespoons fresh minced garlic
1 1/2 teaspoons seasoning salt (or to taste) or 1 1/2 teaspoons white salt (or to taste)
fresh ground black pepper (to taste)
2 (10 1/2 ounce) packages 6-inch flour tortillas (24 tortillas for 2 casseroles)
2 (19 ounce) cans kidney beans, drained and rinsed
4 cups shredded cheddar cheese (or more or less if desired)
4 (11 ounce) jars mild chunky salsa

Steps:

  • Set oven to 350 degrees F.
  • Grease two 13 x 9-inch baking pans.
  • In a large Dutch oven, cook the first 4 ingredients, stirring often until the ground beef is browned and cooked; drain fat.
  • Add in fresh garlic, season with salt and pepper and stir for 2-3 minutes.
  • Line the 2 baking dishes with 6 tortillas.
  • Divide the beef mixture between the two dishes on top of the tortillas.
  • Top the ground beef with 1 can of beans, then sprinkle with 2 cup cheese.
  • Top with the remaining tortillas.
  • Spread two jars salsa over each casserole (one on each one).
  • Sprinkle with remaining cheese.
  • Cover casseroles with foil.
  • Bake for 45 minutes.
  • Remove foil, bake 10-15 minutes more, or until cheese is golden.

MEXICAN TORTILLA CASSEROLE



Mexican Tortilla Casserole image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 12 to 16 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 cups diced fresh tomatoes (about 3 to 5)
1 onion, diced
3 cloves garlic, minced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 large boneless, skinless chicken breast (about 12 ounces), cut into bite-size pieces
Kosher salt
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 16-ounce jar salsa verde
10 large (burrito-size) flour tortillas or 12 small flour or corn tortillas
2 cups cooked rice (from 2/3 cup dry)
1 11-ounce can corn kernels, drained
1 pound grated cheddar-jack cheese
1 1/2 cups red enchilada sauce
Sour cream and cilantro, for serving

Steps:

  • In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
  • In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
  • To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
  • If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
  • Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

TEX-MEX TORTILLA CASSEROLE



Tex-Mex Tortilla Casserole image

Looking for an easy Mexican dinner idea? This Tex-Mex Tortilla Casserole Recipe from GoodHousekeeping.com is the best.

Categories     Food     Recipes

Time 45m

Yield 6 servings

Number Of Ingredients 10

4 large eggs
1/4 c. half-and-half or milk
1/2 tsp. Kosher salt
1/4 c. finely chopped cilantro
1 c. shredded Mexican cheese blend
1 c. crumbled goat cheese
2 c. thinly sliced kale
1 1/2 c. chopped tomatoes
1/2 c. corn
4 c. tortilla chips

Steps:

  • Make the egg base: Whisk eggs, half-and-half, and salt. Stir in cilantro and cheeses.
  • In a large bowl, combine egg base with kale, tomatoes, corn, and tortilla chips. Toss to coat.
  • Add veggie mixture to 2- to 2 1/2-quart baking dish. Cover and bake at 400 degrees F for 30 to 35 minutes or until egg sets and cheese melts. Uncover for last 5 minutes to brown top.

TEX-MEX DIP WITH SPOOKY TORTILLA CHIPS



Tex-Mex Dip with Spooky Tortilla Chips image

No party is complete without chips and dip. These spooky ghost- or pumpkin-shaped chips, with a flavorful Tex-Mex dip, are perfect for Halloween. You can use different cookie cutters for other seasonal parties.-Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield about 9 cups dip and 5 dozen chips.

Number Of Ingredients 15

20 flour tortillas (8 inches)
Cooking spray
1/2 to 1 teaspoon seasoned salt
2 cans (9 ounces each) bean dip
3 medium ripe avocados, peeled
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1 envelope taco seasoning
2 cups shredded cheddar cheese
1 cup sliced ripe olives
4 green onions, sliced
1 large tomato, seeded and chopped

Steps:

  • Cut tortillas with a ghost- or pumpkin-shaped 3-1/2-in. cookie cutter. Place on baking sheets coated with cooking spray. Spritz tortillas with cooking spray; sprinkle with seasoned salt. Bake at 350° for 5-8 minutes or until edges just begin to brown. Remove to wire racks. , Spread bean dip onto a 12-in. serving plate. In a small bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. In a small bowl, combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve immediately with tortilla chips.

Nutrition Facts : Calories 364 calories, Fat 20g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 810mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.

TEX-MEX TORTILLA POCKETS



Tex-Mex Tortilla Pockets image

Stuffed with all the Tex-Mex flavors you love, these tasty tortilla pockets are quick to make and guaranteed to please.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 10

2 Tbsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
1/2 cup frozen corn
2 Tbsp. chopped fresh cilantro
1/4 tsp. ground cumin
6 flour tortillas (8 inch)
3/4 cup canned TACO BELL® Refried Beans
1 egg, beaten

Steps:

  • Heat oven to 400ºF.
  • Heat 1 Tbsp. oil in large skillet. Add chicken; cook and stir 4 min. or until done. Remove from heat. Stir in cheese, salsa, corn, cilantro and cumin.
  • Spread tortillas with beans. Spoon chicken mixture down centers of tortillas. Fold in opposite sides of each tortilla, then fold bottom over filling and once again to make rectangular packet. Brush top edge with egg; press onto packet to seal. Place, seam-sides down, on baking sheet; brush with remaining oil.
  • Bake 20 min. or until golden brown.

Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

OVERNIGHT TEX-MEX TORTILLA BRUNCH BAKE



Overnight Tex-Mex Tortilla Brunch Bake image

Prepare brunch ahead of time with this Overnight Tex-Mex Tortilla Brunch Bake. Made with tortillas, hot Italian sausage, green chiles, cheese and more, this Overnight Tex-Mex Tortilla brunch bake will be a new family-favorite!

Provided by My Food and Family

Categories     Dairy

Time 13h15m

Yield 10 servings

Number Of Ingredients 11

5 whole wheat tortillas (10 inch), cut into 1-inch-wide strips
1 lb. hot Italian sausage, casings removed, cooked and drained
2-1/2 cups KRAFT Mexican Style Finely Shredded Cheddar Pepper Jack Cheese
8 Eggland's Best® Eggs
1/2 cup milk
1 can (4 oz.) chopped green chiles, undrained
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 tsp. paprika
2 cups grape tomatoes, halved

Steps:

  • Layer half each of the tortilla strips, sausage and cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
  • Whisk eggs, milk, chiles, garlic powder, cumin and pepper until blended; pour over ingredients in baking dish. Sprinkle with paprika. Refrigerate overnight.
  • Heat oven to 350ºF. Spread tomatoes over casserole. Bake (uncovered) 45 to 50 min. or until center is set and edges are lightly browned.

Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 110 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g

Tips:

  • Use fresh, high-quality ingredients: The better the ingredients, the better the torte will be. Look for fresh tortillas, ripe tomatoes, and flavorful cheese.
  • Don't overcook the tortillas: They should be just slightly warmed through, or they will become tough and chewy.
  • Layer the ingredients evenly: This will help ensure that each bite is packed with flavor.
  • Bake the torte until it is golden brown and bubbly: This will take about 30 minutes.
  • Let the torte cool for a few minutes before slicing: This will help it hold together better.
  • Serve the torte with your favorite toppings: Salsa, guacamole, sour cream, and shredded lettuce are all great options.

Conclusion:

Tex-Mex Tortilla Torte is a versatile and delicious dish that can be served for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this recipe a try.

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