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Tex-Mex Tortilla Cake by RICARDO

Tex-Mex Tortilla Cake by RICARDO

Main course | Easy | 1 hour 20 minutes
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 790
  • Lipides 57 g
    • Saturated fat  26 g
  • Sodium  1120 mg
  • Carbohydrate 38 g
    • Fibre  2 g
  • Protein 36 g
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Recipe details

Ingredients

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Directions

  1. With the rack in the middle position, preheat the oven to 350°F (180 °C).
  2. In a saucepan over medium-high heat, sauté the green onions and garlic in the oil. Add the beef and cook over high heat, breaking it up with a wooden spoon. Add the oregano, chili powder, cream cheese, chicken broth and chives. Cook, stirring, until smooth. Season with salt and pepper. Set aside.
  3. Place a tortilla in a large pie plate. Cover with about one-fifth of the meat mixture. Sprinkle with one-fifth of the cheese. Repeat, alternating tortilla, meat, and cheese until all the ingredients have been used. Top with cheese. Cover the tortilla cake with a sheet of foil.
  4. Bake for 20 minutes. Remove the foil and continue cooking for another 20 minutes. Let stand for 5 minutes before cutting into wedges. Serve with salsa and sour cream, to taste.

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