Wednesday, April 6, 2011

Enchilada Torte

I made this on Monday and Kathleen told me she really liked it! I used a pie plate and with 7 layers, it ended up taller than the plate. I also used smaller than called for tortillas. We liked it and will make it again.
Enchilada Torte

Taste of home website

1 pound ground beef

7 flour tortillas (10 inches)**Beth used 2 regular sized for each layer

1 jar (8 ounces) taco sauce

1 large onion, chopped

2 cups (8 ounces) shredded cheddar cheese

1 can (16 ounces) refried beans

1 can (2-1/2 ounces) sliced ripe olives, drained

1 can (4 ounces) chopped green chilies

1 cup (8 ounces) sour cream

1 large green pepper, chopped

2 cups (8 ounces) shredded Jack cheese

1 can (8 ounces) enchilada sauce

Shredded Jack and cheddar cheeses, optional

Heat oven to 350. In a skillet, brown ground beef with the onion until no longer pink; drain fat.

Meanwhile, place one tortilla in a 12-in. round casserole or on a large baking sheet or pizza pan. Layer half each of taco sauce, beef, onion and cheddar cheese on the tortilla. Top with second tortilla and press gently; layer half of the refried beans, olives and chilies.

Top with third tortilla and layer half each of the sour cream, green pepper and Jack cheese. Top with fourth tortilla and top with remaining taco sauce, beef, onion and cheddar cheese. On the fifth tortilla, layer remaining beans, olives and chilies. On the sixth tortilla, layer remaining sour cream, green pepper and Jack cheese. Top with last tortilla; spread with enchilada sauce.

Bake at 350° for 1 hour. Let stand a few minutes before cutting into wedges. Sprinkle with additional Jack and cheddar cheeses if desired. Yield: 10-12 servings.

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