How To make Enchilada Torte
1 pound ground beef
1 tablespoon instant minced onion
1/8 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
2 cans (8 oz) tomato sauce
2/3 cup water
3 cups cheddar cheese -- shredded
6 flour tortilla
Crumble ground beef in a 2 quart glass dish. Microwave on high for 5 minutes, stirring occasionally. Drain excess fat. (I use a plastic colander). Stir into meat mixture the onion, garlic powder, chili powder, cumin, tomato sauce and water. Microwave on 70% power for 5 minutes. In a 2 quart round casserole, alternate layers of 1 tortilla, 1/6 of meat sauce, and 1/6 of cheese, making a torte like casserole. The last layer should be cheese. Cover and microwave at 70% power until torte is bubbly hot and cheese is melted (about 5 mintues).
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Ingredients
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Oil 1 tbsp
garlic Chopped 1 tbsp
beef mince 1/2 kg
Salt 1 tsp or to taste
red chilli powder 2 tsp
red chilli flakes 1 tsp
sriracha sauce or hot Sauce 2-3 tbsp
Sour cream:
cream 150ml
lemon juice 1 tbsp
milk 2-3 tbsp
Salad:
Red cabbage 1/2 cup
lettuce
Carrot julianne 1/2 cup
boiled Corn 1/2 cup
Onion chopped 1/2 cup
Pickled red jalapenos (Optional)
lemon juice 1 tbsp
salt 1/2 tsp
black pepper powder 1/2 tsp
Tortilla
mozzarella & cheddar cheese grated
butter as required
Easy & fast Enchilada Sauce
so quick, but very authentic flavors.
¼ cup vegetable oil
2 tablespoons Flour
¼ cup California style chili powder
1 cup tomato sauce
1 cup water (and tomato juice -optional)
1 cup chicken stock
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon Garlic Powder
¼ teaspoon onion powder
salt to taste
Mexican Meatloaf with Honey Enchilada Glaze & Pumpkin Spice Torte
Mexican Meatloaf with Honey Enchilada Glaze & Pumpkin Spice Torte
Pumpkin Spice Torte
Ingredients
I box spice cake mix
15 oz. can pumpkin puree
1 egg
2 egg whites
¼ cup almond milk
8 oz. block fat free cream cheese, softened
3 small boxes instant cheesecake pudding
3 cups skim milk
Caramel drizzles
Chopped pecan
Toffee bits
Make
Preheat oven to 350⁰F.
Generously spray and flour the insides of two 9 inch round cake pans and set aside.
In a large bowl, combine all cake ingredients and stir until no lumps are visible. Pour half the batter into one cake pan and half in the other cake pan. Bake approximately 28 minutes or until center is done.
While cakes are baking, mix frosting by whisking pudding mixes and 3 cups of milk in a medium bowl. Let set for 5 minutes in the refrigerator to firm.
In a large bowl, cream a block of softened cream cheese with a hand mixer until smooth. Mix in pudding and cool whip until fully combined and has a light and fluffy texture. Place in refrigerator.
Remove cake from the oven and let cook for 5 minutes before turning out on a plate or wax paper.
After cakes have cooked completely, slice each in half and begin to assemble torte by layering the following: bottom layer of cake 1, ¼ pudding mixture, top layer of cake 1, ¼ pudding mixture, bottom of cake 2, ¼ pudding mixture, top of cake 2, remaining ¼ pudding mixture.
Drizzle with caramel drizzles, chopped pecans and toffee bits.
Baker’s tip: For “ribbon-like” pudding layers on your torte, place some of the pudding in a gallon size Ziploc bag, cut corner of bag and pipe in a fairly large ribbon around each edge of cake as you are assembling. (Pudding will not run so you can pipe at the very edge of each layer.)
Mexican Meatloaf
Ingredients
1 lb. lean ground beef
1 egg white
½ teaspoon Tone’s® Chili Powder
¼ teaspoon Tone’s® Cumin
¼ teaspoon Tone’s® Salt
2 cloves minced garlic
1/8 teaspoon Tone’s® Onion Powder
1/8 teaspoons Tone’s® Paprika
¼ cup of salsa (Recommended: sweet, fruit flavored salsa like a peach or pineapple to match the honey enchilada glaze)
¼ low fat Mexican cheese blend
4 oz. can green chilies, diced & drained
½ cup crushed baked tortilla chips
½ teaspoon cilantro, chopped
½ cup veggies, finely chopped
Honey Enchilada Glaze
Ingredients
1 cup enchilada sauce
¼ cup honey
¼ cup stevia
Make
Preheat oven to 275⁰F. Lightly spray loaf pan with non-stick spray.
Mix all meatloaf ingredients in a medium bowl. Blend well, but do not over-mix. Place in loaf pan, and pack with hands to create loaf shape.
Bake 45-60 minutes. During last 10 minutes, remove from the oven and pour ½ of glaze mixture over meatloaf. Return to oven to finish baking.
Serve with remaining glaze.
Chicken Enchilada Stacker
A little taste of enchiladas in a nice stack!
Printable Recipe:
Ingredients:
2 cups Chicken (1 lb.)
1 10 oz. can of Enchilada Sauce
2 cups Shredded Mozzarella Cheese
8 flour tortillas
Instructions:
Preheat oven to 400º F.
Boil chicken to cook and shred and place into a bowl.
Add enchilada sauce and serve.
Spray a 9 inch cake pan with cooking spray and line with parchment paper.
Place a tortilla into the pan and layer chicken mixture, cheese, and another tortilla. Continue until ending with cheese.
Bake for 30 minutes.
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SIMPLE CHICKEN ENCHILADA CASSEROLE RECIPE | A Delicious Easy Mexican Meal Idea
SIMPLE CHICKEN ENCHILADA CASSEROLE RECIPE | A Delicious Easy Mexican Meal Idea
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Easy Ground Turkey Enchiladas
Hey everyone!
Ground turkey never tastes so good. These turkey enchiladas are stuffed with ground turkey, cheese, peppers, onions and diced tomatoes then covered in enchilada sauce with more cheese for extra cheesy goodness.
This is a dinner that the whole family will love and the fun part is that you can customize these with your favorite toppings.
Happy baking,
Kara
PRINTABLE RECIPE PLUS MORE DETAILS HERE:
( There will also be a button on the recipe card there to switch the measurements to metric if you need that.)
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