Mexican Torte Recipe

Name: Mexican Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Ground Beef; 2 Tablespoons Olive Oil; 1 whole Large Yellow Onion, Diced; 2 whole Jalapeno Peppers (seeded And Chopped); 1 whole Red Pepper Chopped; 8 whole Medium Sized Soft Tortilla Shells; 3 cups Sharp Cheddar Cheese, Shredded; 1 cup Queso Fresco, Crumbled; 3 whole Roma Tomatoes, Diced; 1 whole (15 Oz. Size) Black Beans, Drained; 1 cup Freshly Chopped Cilantro; 1 whole Avocado, Sliced; 1 drop Sour Cream; 1/4 cups Salsa

Servings: persons

1 pound Ground Beef
2 Tablespoons Olive Oil
1 whole Large Yellow Onion, Diced
2 whole Jalapeno Peppers (seeded And Chopped)
1 whole Red Pepper Chopped
8 whole Medium Sized Soft Tortilla Shells
3 cups Sharp Cheddar Cheese, Shredded
1 cup Queso Fresco, Crumbled
3 whole Roma Tomatoes, Diced
1 whole (15 Oz. Size) Black Beans, Drained
1 cup Freshly Chopped Cilantro
1 whole Avocado, Sliced
1 drop Sour Cream
1/4 cups Salsa

1
Preheat oven to 350 degrees F and grease a casserole dish or Dutch oven.
2
Set aside.
3
In a medium skillet, saute ground beef until brown and cooked through.
4
Next, take another medium skillet and heat olive oil over medium high heat.
5
Add onion, jalapeno, and red pepper.
6
Once onions are translucent, take off the heat and set aside.
7
Now its time to assemble the torte.
8
Begin by placing one of the tortilla shells on the bottom of the dish.
9
Cover shell with a layer of ground beef, followed by a layer of cheese (either cheddar or queso fresco), and a layer of the vegetable mixture.
10
Add some of the diced tomatoes, beans and cilantro.
11
Repeat layering until all your mixtures are used, or you run out of shells.
12
You can layer in any order youd like with as much or as little of each ingredient in each layer.
13
Be sure that your top layer is just a tortilla shell, and cover that top layer in a generous helping of cheese.
14
Place the dish in the oven for 25-30 minutes, or until the top layer is melted and the torte is heated through.
15
Remove from oven and let cool for 10 minutes.
16
Top with fresh cilantro, avocado, sour cream, and salsa.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound Ground Beef, 2 Tablespoons Olive Oil, 1 whole Large Yellow Onion, Diced, 2 whole Jalapeno Peppers (seeded And Chopped), and more.

Yes, Mexican Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions