Tijuana Torte

  This is another family favorite from my childhood.  It is easy and delicious! Only one down-fall, this is the one and only dish I have found that does NOT work when you substitute whole wheat tortillas for white.  In this particular case, you need the white because they get soft and disappear.  You could serve it with homemade guacamole and wheat chips to make yourself feel better!   🙂

Tijuana Torte

(click title for an easy printable)

Tajiana Torte (4)


  • 1 pound Hamburger Cooked With Onion
  • 1 package Taco Seasoning
  • 16 ounces, weight Sour Cream
  • 29 ounces, weight Tomato Sauce
  • 4 ounces, weight Can Green Chilies
  • Mexican Cheese
  • 8 whole Flour Tortillas, Regular Size

  Brown hamburger with onion, drain.  Add tomato sauce, green chilies and taco mix. Simmer 10 minutes. Layer in casserole dish the following: (I have a round 3 Qt.Pyrex that is perfect tortilla size) a teeny tiny amount of meat sauce (less than you think, it’ll run out fast) then spread a tortilla generously with sour cream, place in dish on top of meat mix and add a layer of cheese. Repeat meat, than a sour cream-spread tortilla, then cheese. Keep going until you are out of meat mix, making sure you are ending with the meat mixture after the 8th tortilla. Cover top meat layer with cheese. Bake 350* for 30 minutes. Serve with chips.

Gooey and delicious!


Before baking:

Tajiana Torte (5)

After baking:

Tajiana Torte (2)

Serve it up!

Tajiana Torte (4)