Spicy Mexican Torte

I used to ask to have this as my birthday dinner, for may years, as a kid. It is very easy to make! I doubled the amount of green chilies and beans, as well as added some spices to the meat.

Spicy Mexican Torte

1          pound bulk chorizo or ground beef

2          medium onions, chopped (approx. 1 cup)

4          cloves garlic, finely chopped

1          can (4 oz.) chopped green chilies, drained

6          flour tortillas (10-inch in diameter)

2          cups shredded Monterey Jack

1          can (16 oz.) refried beans

2          tsp ground red chilies

Salsa, sour cream, guacamole, if desired


Cook meat, onion, and garlic in a large skillet over medium heat, stirring occasionally, until meat is no longer pink; drain. Stir in chilies.

Heat oven to 400 degrees F. Grease pie plate, 10x 1-1/2 inches. Place 2 tortillas in pie plate. Spread half of the meat mixture over the tortillas. Sprinkle with half of the cheese. Place 2 tortillas on cheese, spread with beans. Place 2 tortillas on beans, spread with remaining meat mixture. Sprinkle with remaining cheese.

Cover and bake 40 minutes. Uncover and bake 15 minutes longer or until cheese is melted and center is hot. Cool 10 minutes before cutting. Serve with salsa, sour cream, and/or guacamole.

Key Lime Ice Box Cake

I discovered this recipe from Food 52, via Instagram. I took it to work, to celebrate my co-workers birthday and it was enjoyed by all!  A very quick and easy recipe to put together.

Key Lime Ice Box Cake

2          cans (14 oz.) sweetened condensed milk

2          cups heavy cream

1/2       lime juice (approx. 8 limes)

1          Tablespoon lime zest, plus more for decoration


Whisk together the condensed milk and heavy cream until combined, in a large bowl. Add the lime zest and juice. Whisk until thick, about 1 minute.

Spread one cup of the condensed milk mixture on the bottom of a deep dish pie plate, an 11-inch oval casserole, or a similar large shallow dish. Top with a single layer of Ritz crackers. Repeat, alternating layers until dish is full, finishing with a layer of filling. Cover and chill at least 2 hours, or over night. The longer you wait, the more the crackers will soften and meld with the filling. Serve cold, zesting more fresh lime over the top.

**If I make this again, I will probably add more lime juice... but I am curious if that will make the consistency of the milk mixture a bit too thin.