Enchilada Torte

All the flavor of enchiladas with none of the rolling, and it never even sees the oven. This stacked torte layers flour tortillas, a spiced ground beef sauce and cheddar like a Mexican lasagna, then cooks start to finish in the microwave.

The beef gets browned right in the microwave, drained, then simmered with tomato sauce, chili powder, cumin and onion into a quick enchilada sauce, with no separate pan needed.

From there it is pure assembly: alternate tortilla, meat sauce and cheese in a round casserole, building six layers and finishing with cheese on top so it melts into a gooey blanket.

A few minutes back in the microwave and it is bubbly and hot. The whole thing comes together in about twenty-five minutes, which makes it a genuine weeknight win when you want something hearty and Mexican without the fuss.

Kitchen Tips

• Drain the beef well after microwaving, so the layers do not turn greasy. A colander makes quick work of it.
• Microwave the meat at 70 percent power as directed. Full power can make it tough and dry.
• Let the torte stand a couple of minutes before cutting, so the layers settle and slice into neat wedges.

Variations

• Use corn tortillas for a more traditional flavor, or whole-wheat for extra fiber.
• Add a can of black beans or green chiles to the meat for more substance and heat.
• Top with sour cream, salsa, sliced olives or fresh cilantro before serving.