Recipe by Tsfoust
"This is a great recipe my husband loves to make - it's a whole meal in it self and very simple to put together. Serve with salsa, sour cream, or guacamole if desired."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chorizo sausage, casings removed and crumbled
garlic, finely chopped
1 (4 ounce) can
chopped green chile peppers, drained
8 (10 inch)
shredded Pepper Jack cheese, divided
1 (16 ounce) can
refried beans, divided
1 (7 ounce) jar
roasted red peppers, drained
This was good! Pay attention to the instructions since it neglected to tell you about the second layer of beans.
If you follow it as written the charizo completely over powers all the other flavors and is very salty; using the two tortillas with each layer makes it really hard to cut. My family and I love Mexican food but this was a no keeper unless it was drastically altered.
This was GREAT! I used two tortillas on the bottom and only one between the other layers. I probably will only use one on the bottom next time. I also omitted the red pepper, and it turned out just fine.
It has a nice "kick" to it, and even my husband liked it (he's very meat and potatos). Next time I might try some Rotel tomatos with chilis mixed in with the chorizo.
This recipe is great. I used turkey sausage to omit some of the fat; turned-out great!
I gave the basic recipe 4 stars, as I always change things as I try them, based on our preferences. Anyhow, I cooked the chorizo with the garlic and onions, then when almost done, I added a can of black beans, drained but not rinsed. After they got a little tender, I then added our own homemade salsa, very spicy and that became my sausage mixture for layering. I also used Mexican "melting cheese" instead of pepper jack and mixed in a little cheddar. Lastly, I fried my tortillas and layed 2 of them out side by side in the bottom of a glass casserole dish, no problem cutting them as others had mentioned. From there I followed the directions for cooking, ended up with three layers, not really "torte" like, but turned out very good, topped it off with a little sour cream, we loved it.
I 1st have to give out a shout to "mauigirl" for emailing me this recipe when she found out I was making the "Tweaked Homemade Chorizo"recipe from the site...I totally am glad I made this. It was wonderful. I had a few little bumps in order to stay to a T with this recipe. But it wasn't something I was looking to tweak at all. But it was worth the 4 days I had to wait on the chorizo to try this. It's excellent. My hubby got the wrong size tortillas, and after a suggestion from mauigirl, I did the same as she did. I used a springform cake pan, it was just awesome doing that...note to others: better then a pie plate and more presentable. Layers hold up better and you can easily put thing in evenly. So I had the 12-in tortillas, and I knew the mixes & toppings wouldn't accomendate. So I used the whole batch of the chorizo recipe, increased the onions 1/2 cup, garlic to 4 cloves, cheese by 1 cup more, refried beans 1/2 a can more, and well I didn't have enough roasted red peppers, so I accomendated with 1/2-3/4 cup of mild chunky salsa. It turned out awesome. I could have reduced the amount of tortillas to 4, as my opinion. And I think I'd totally try it with corn tortillas too. hmmm. Thank you. It was fabulous.
I have a healthier version from a long ago Family Circle recipe. It's meatless, which is great for going vegetarian. I've been making it for years, and my picky daughter liked it too. Preheat your oven to 374 and heat a bit of olive oil in a cast iron skillet. Chop an onion, add it to the skillet & saute for 5 min or so, add 3/4 C. frozen corn kernels and saute another 5 min. until lightly browned. Then add 1 tsp of dried oregano, 1/4 tsp of ground cumin and a crushed or chopped garlic clove and saute for a minute. Add 2 Tbsn flour and cook 1 min., stirring. Add 1 15 oz can of chopped tomatoes, undrained, 1 can of black beans, drained, & 1 small can of chopped green chilis. Cook 2 min. or until thick. Remove all and place in a bowl. Then cut 6 6" corn tortillas (you can use more if you need them).
Spread about half a cup of the bean mixture over the bottom of the skillet, half of the tortillas overlapping if necessary, then half of remaining bean mixture over that, sprinkle w/ a few green onion, sliced and some chopped cilantro if you want. Then place the remaining tortillas and remaining bean mixture. Top w/ 1/4 c corn, 1/2 cup shredded cheddar cheese & 1/2 tsp paprika. Bake for 30 min. Let stand for 8 or so min. Serve w/sour cream, salsa or whatever you want.
Note the only fresh things you put in were the onion & the scallions. Straight from the cabinet & tastes fresh and great! Trust me! I also shred some cabbage,mango & lime juice to serve with it.
Awesome! I made this for dinner last night and my husband and I both loved it! He quickly packed up the leftovers and declared them to be "his lunch for tomorrow".
I always try to make a recipe exactly as it's written the first time I make it, but I had to make changes to this one based on what I had on hand and what the other reviewers advised. So here's what I did:
Instead of chorizo, I used leftover shredded chicken because that's what I had
Used whole wheat tortillas because we always use whole grains
Used low fat Mexican blend shredded cheese
skipped the red peppers
Added a can of corn because we love all "corny" things :)
So I used a glass pie pan, sprayed it with PAM. Laid down one tortilla rather than two based on prior reviews, and I'd say they were spot on with that recommendation. Then I put in 1/2 of my chicken mixture, to which I added 1/2 can of enchilada sauce because is just looked like it needed it! Sprinkled with cheese and then laid down the next tortilla and spread that with 1/2 can of beans and sprinkled with cheese. Next tortilla and remainder of chicken and a sprinkle of cheese. Last tortilla and remainder of beans topped with the other 1/2 can of enchilada sauce and then the remaining cheese. I then took a sharp knife and poked holes down through the layers for the enchilada sauce to seep into. Baked at 350 for about 35-40 minutes. It was FABULOUS. We will make this one regularly for sure!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Mexican Torte
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 349
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Chicken thighs combine with classic flavors of the Mediterranean.
See how to make an easy, tasty Mexican casserole.
Seasoned chicken is topped with salsa and cheese and baked to bubbly.