Mexican Torte
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 286.5
- Total Fat: 7.3 g
- Cholesterol: 36.7 mg
- Sodium: 1,167.3 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 10.6 g
- Protein: 24.7 g
View full nutritional breakdown of Mexican Torte calories by ingredient
Introduction
A layered Mexican Torte which is a snap to make and can be tweaked to suit your taste and your family A layered Mexican Torte which is a snap to make and can be tweaked to suit your taste and your familyNumber of Servings: 10
Ingredients
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6 ea - Whole Wheat Low Carb Tortillas
1 can Diced Tomatoes
1 lb Ground Turkey
1 sm can diced green chilis
2 cup Low fat Shredded Colby Cheese
1 Lrg can No Fat Refried Beans
1 Lrg can Enchiliada Sauce - Mild or Medium
Options (Included in Nutritional Count)
1 can Sweet Corn - Whole Kernel
2 cups Cooked Brown Rice (great way to use leftovers)
Directions
Makes a large casserole yielding about 10 serviings.
Brown the ground turkey adding the diced green chilis
While the ground turkey is browning, lightly oil a lasagna type baking pan - Spray oil works great.
Place several tablespoons of the encchilada sauce in the bottom of the baking dish.
Layer 2 tortillas
Layer 1/2 can of refried beans
Layer 1/2 can of tomatoes
Layer 1/2 of the ground beef
Layer 1/2 can of corn
Layer 1 cup cooked brown rice
Sprinkle with 1/3 of the Shredded cheese
Pour 1/3 of enchiliada sauce over the cheese
Repeat Layers.
Finish with the two remaining tortillas, shredded cheese and enchilada sauce.
Cover with foil and run in a 350F degree oven for about 30 minutes. Just long enough to get all hot and yummy.
Serve with a tossed salad for a great dinner.
Number of Servings: 10
Recipe submitted by SparkPeople user EQUUS256.
Brown the ground turkey adding the diced green chilis
While the ground turkey is browning, lightly oil a lasagna type baking pan - Spray oil works great.
Place several tablespoons of the encchilada sauce in the bottom of the baking dish.
Layer 2 tortillas
Layer 1/2 can of refried beans
Layer 1/2 can of tomatoes
Layer 1/2 of the ground beef
Layer 1/2 can of corn
Layer 1 cup cooked brown rice
Sprinkle with 1/3 of the Shredded cheese
Pour 1/3 of enchiliada sauce over the cheese
Repeat Layers.
Finish with the two remaining tortillas, shredded cheese and enchilada sauce.
Cover with foil and run in a 350F degree oven for about 30 minutes. Just long enough to get all hot and yummy.
Serve with a tossed salad for a great dinner.
Number of Servings: 10
Recipe submitted by SparkPeople user EQUUS256.
Member Ratings For This Recipe
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DDMOM0507
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GOING_TO_LOSE
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BKP4166