Tex-Mex Tortilla Torte

By melanieroe

Prep Time: 10 min
Total Time: 45 min

Nutrition Information:
1 Serving: Calories 470 (Calories from Fat 240); Total Fat 26g (Saturated Fat 14g, Trans Fat 1 1/2g); Cholesterol 75mg; Sodium 1180mg; Total Carbohydrate 35g (Dietary Fiber 3g, Sugars 2g); Protein 24g Percent Daily Value*: Vitamin A 20%; Vitamin C 4%; Calcium 40%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Medium-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 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

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 350°F. Spray bottom of 9-inch glass pie plate with cooking spray.
2. 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.
3. 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.