Cheesy Enchilada Torte

Campbell's Cheesy Enchilada Torte Recipe

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!

At a glance


15 min.


50 min.



Servings: about 1 cup each

Cook: 10 min.

Bake: 25 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Campbell’s® Condensed Cheddar Cheese Soup

    Campbell’s® Condensed Cheddar Cheese Soup

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What You'll Need

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 tortillas (8-inch)
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 cup shredded Cheddar cheese (about 4 ounces)
1 tablespoon chopped cilantro

How to Make It

  • 1

    Heat the oven to 400°F.  Stir the beans and corn in a medium bowl.

  • 2

    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.

  • 3

    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.

  • 4

    Bake for 25 minutes or until hot.  Sprinkle with the cilantro.

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  • Alternate Preparation: This recipe can also be heated in the microwave.  Proceed with the recipe above but layer in a microwavable 2-quart casserole.  Microwave at 70% power for 8 minutes or until the mixture is hot and bubbling.
  • Serving Suggestion:  This torte is delicious served with a dollop of sour cream on the side.
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