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Tijuana-style Beef and Bean Tortilla Torte

Tijuana-style Beef and Bean Tortilla Torte

This layered tortilla torte bakes like a savory mexican-inspired casserole, with seasoned beef, black beans, corn, salsa, and melted cheese between soft flour tortillas. Letting it rest briefly after baking helps the layers slice cleanly for a hearty weeknight dinner.

Prep: 25 min · Cook: 35 min · Total: 60 min · Serves: 6

Ingredients

  • 0.25 cup fresh cilantro (chopped)
  • 0.5 tsp dried oregano
  • 1 cup corn kernels (thawed if frozen)
  • 1.5 cups monterey jack cheese (shredded)
  • 6 8-inch flour tortillas
  • 1 tsp smoked paprika
  • 3 cloves garlic (minced)
  • 1.5 cups red salsa
  • 1 medium red bell pepper (diced)
  • 1 tbsp olive oil
  • 1 medium lime (cut into wedges)
  • 15 oz black beans (drained and rinsed)
  • 1 lb lean ground beef
  • 0.25 tsp black pepper (freshly ground)
  • 1 tsp ground cumin
  • 2 tbsp tomato paste
  • 0.75 tsp kosher salt
  • 0.75 cup cheddar cheese (shredded)
  • 2 tsp chili powder
  • 1 medium yellow onion (diced)

Instructions

  1. Preheat the oven to 375°F (190°C) with a rack in the center position, then lightly coat a 9-inch springform pan or a 9-inch deep pie dish with cooking spray and place it on a rimmed baking sheet to catch any bubbling sauce.
  2. Set out the diced onion, diced red bell pepper, minced garlic, drained black beans, corn kernels, salsa, tortillas, and cheeses on separate clean surfaces, and keep the raw ground beef in its package or on a separate plate until you are ready to cook it.
  3. Heat 1 tbsp olive oil in a 12-inch skillet over medium heat until shimmering, about 1 minute, then add 1 medium diced yellow onion and 1 medium diced red bell pepper and cook, stirring with a wooden spoon, until the vegetables soften and the onion looks translucent, 5-6 minutes.
  4. Add 3 cloves minced garlic to the skillet and cook over medium heat, stirring constantly, until fragrant but not browned, about 30 seconds.
  5. Add 1 lb lean ground beef to the skillet, break it into small crumbles with the wooden spoon, and cook over medium-high heat until no pink remains and an instant-read thermometer inserted into several thicker crumbles reads 160°F (71°C), 6-8 minutes.
  6. After handling the raw beef, wash your hands, cutting board, and any utensils that touched it with hot soapy water, and do not allow cooked filling or ready-to-eat garnishes to contact raw meat juices.
  7. Reduce the heat to medium, then stir in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 0.5 tsp dried oregano, 0.75 tsp kosher salt, 0.25 tsp freshly ground black pepper, and 2 tbsp tomato paste until the beef is evenly coated and the tomato paste darkens slightly, about 1 minute.
  8. Stir 15 oz drained and rinsed black beans, 1 cup corn kernels, and 0.75 cup red salsa into the skillet, then simmer over medium heat until the mixture is moist but not watery and a spoon leaves a brief trail across the bottom of the pan, 4-5 minutes.
  9. Spread 0.25 cup red salsa in the bottom of the prepared pan, place 1 flour tortilla over the salsa, and spoon about 1 cup of the beef and bean filling evenly over the tortilla with an offset spatula or the back of a spoon.
  10. Sprinkle about 0.25 cup Monterey Jack cheese and 2 tbsp cheddar cheese over the filling, then repeat the layering with 4 more tortillas, the remaining beef and bean filling, and most of the cheeses, keeping the layers level so the torte bakes evenly.
  11. Place the final flour tortilla on top, spread the remaining 0.5 cup red salsa over it, and sprinkle with the remaining Monterey Jack cheese and cheddar cheese so the surface is evenly covered.
  12. Bake the torte on the rimmed baking sheet in the 375°F (190°C) oven until the cheese is melted, the edges are bubbling, and the center registers at least 165°F (74°C) on an instant-read thermometer, 20-25 minutes.
  13. Transfer the pan to a wire rack and let the torte rest for 10 minutes, until the bubbling settles and the layers firm enough to slice cleanly.
  14. Run a thin knife around the edge of the pan, release the springform ring if using, then slice the torte into 6 wedges with a sharp chef's knife and serve hot with 0.25 cup chopped fresh cilantro and lime wedges.

Nutrition (per serving)

  • Calories: 559
  • Protein: 34 g
  • Fat: 29 g
  • Carbohydrates: 44 g
  • Fiber: 8 g
  • Sugar: 7 g
  • Sodium: 1075 mg

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