Best Ca Sizzles Tijuana Torte Recipes

TIJUANA TORTE

Tijuana Torte image

This is a family favorite recipe. We enjoy foods with a Mexican taste and this is easy to prepare and is good.

Provided by vosswood

Categories One Dish Meal

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef
1 medium onion, chopped
1 lb stewed tomatoes
1 (8 ounce) can tomato sauce
1 (4 ounce) can green chilies
1 (8 ounce) package taco seasoning
1 lb cheddar cheese, grated
6 -8 medium size flour tortillas

Steps:

Brown beef and onion in pan, Drain.
Add other ingredients, except cheese.
Simmer 10 to 15 minutes.
Place 1/4 cup mixture in a 9x13 baking dish.
Place a layer of tortillas on top.
Add more mixture, then cheese.
Repeat the same until finished.
Bake at 350 for 25 minutes, until cheese is bubbling.
Optional: Before serving add last layer of tortillas spread 1 to 1 1/2 cups sour cream over mixture.

TIJUANA TORTE RECIPE

Tijuana Torte Recipe image

Provided by OLLY

Number Of Ingredients 8

Ingredients

1 pound ground beef
1 medium onion, chopped
1 1 lb can Mexican Stewed Tomatoes
1/2 8 oz can Mexican Tomato Sauce
1 4 oz can diced green chilis
1 pkg. taco seasoning mix
Flour Tortillas
Grated Cheddar Cheese

Steps:

Preheat over 350. Brown meat and onions in pan. Drain fat. Add the other ingredients (except cheese & tortillas) and simmer 15 minutes. Place 1/4 mixture in 9X13 baking dish. Place layer of torn tortillas on top. Add more mixture and cheese. Repeat until finished. Bake 25 minutes or until bubbly. Note: whole can tomato sauce makes it very spicy.

TIJUANA TORTA

Tijuana Torta image

A Mexican-style torta is just like a burrito, except the "wrapper" is a hollowed-out roll instead of a tortilla Totally vegetarian. Here it's filled with mashed spiced black beans, a quick guacamole and melted Monterey Jack on the bean side of the sandwich. Serve with grilled corn on the cob or Spanish rice. EatingWellNewsletter - July 29, 2008.

Provided by Manami

Categories Black Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

15 ounces black beans or 15 ounces pinto beans, rinsed & drained
3 tablespoons prepared salsa
1 tablespoon chopped pickled jalapeno pepper (more if you like the extra zing)
1/2 teaspoon ground cumin
1 ripe avocado, pitted
2 tablespoons minced red onions
1 tablespoon lime juice
1 whole wheat baguette (16-inch-20-inch long)
1 1/3 cups shredded green cabbage
salt, if needed

Steps:

Mash beans, salsa, jalapeno and cumin in a small bowl.
Mash avocado, onion and lime juice in another small bowl.
Cut baguette into 4 equal lengths.
Split each piece in half horizontally.
Pull out most of the soft bread from the center so you're left with mostly crust.
Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches.
Cut each in half and serve.

Nutrition Facts : Calories 198.6, Fat 7.9, SaturatedFat 1.2, Sodium 191.7, Carbohydrate 26.4, Fiber 11.2, Sugar 2.2, Protein 8.7

TIJUANA TIDBITS

Tijuana Tidbits image

Tortilla chips, chili powder and cayenne pepper lend to the Mexican flavor of this snack mix, while corn syrup and brown sugar add a bit of sweetness. I like to package it in holiday tins to give as gifts.-Beverly Phillips, Duncanville, Texas

Provided by Taste of Home

Categories Snacks

Time 1h20m

Yield 4-3/4 quarts.

Number Of Ingredients 11

Ingredients

12 cups popped popcorn
4 cups bite-size tortilla chips
3 cups Crispix
1 can (11-1/2 ounces) mixed nuts
1/2 cup butter, cubed
1/2 cup light corn syrup
1/2 cup packed brown sugar
3 teaspoons chili powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon

Steps:

In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts. , In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat., Bake, uncovered, at 250° for 1 hour, stirring every 20 minutes. Cool on waxed paper. Store in an airtight container.

Nutrition Facts : Calories 274 calories, Fat 18g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 319mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.

CA SIZZLES TIJUANA TORTE

Ca Sizzles Tijuana Torte image

Entered for safe-keeping, this is a little spicier than other Tijuana Torte recipe on food.com. Found in California Sizzles. Should still be kid-friendly if you use mild salsa and canned diced green chiles, depending on your child's palate.

Provided by KateL

Categories Peppers

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground beef
1 small onion, chopped
8 ounces canned tomato sauce
1 lb canned stewed tomatoes
8 ounces mild salsa (1 small can)
7 ounces canned diced green chiles
1 (1 1/4 ounce) package taco seasoning mix (Lawry's, or 7 teaspoons)
12 corn tortillas
1 lb cheddar cheese, grated

Steps:

Preheat oven to 350 degrees Fahrenheit.
Brown ground beef with onion. Drain grease.
Add tomato sauce, stewed tomatoes, salsa, green chiles and taco seasoning to the meat and mix well.
Tear tortillas into pieces and lay in bottom of 9x9-inch dish. Spoon 1/3 of emat sauce on top of tortillas and sprinkle with 1/3 of the cheese. Layer 2 more times with tortillas, meat sauce and cheese.
Top with remaining Cheddar cheese, covering entire top.
Bake 30-45 minutes. Cool 15 minutes before serving.

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