Fiesta Beef Torta Ole Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder., In a bowl, combine soup, tomatoes and green chiles. In a lightly greased 2-1/2-qt. baking dish, layer half the chips, beef mixture, soup mixture and cheeses. Repeat layers., Microwave on medium-high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with avocado and sour cream.

Steps:

• Place round steak in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, onion, garlic and seasonings; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender. , Remove meat from slow cooker. Add beans to tomato mixture. Cover and cook on high for 30 minutes or until beans are heated through. When cool enough to handle, slice meat. In individual bowls, layer the rice, meat and bean mixture. Top with cheese, olives, onions and guacamole.

Steps:

• Dissolve the beef boullion cube in the 1 cup of water.
• Brown beef and drain.
• To the beef, add onion, green pepper, seasonings, tomatoes, corn, and bullion with water.
• Bring to a boil.
• Stir in rice and remove from heat.
• Cover.
• Let stand 5 mintues, fluff with fork.

Steps:

• Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, olives, chili powder, salt, pepper and hot pepper sauce. Spoon about 1-2/3 cups into prepared slow cooker; top with one tortilla and 1/4 cup cheese. Repeat layers three times., Cover and cook on low for 4-5 hours or until heated through. Using foil strips as handles, remove the tortilla stack to a platter. If desired, sprinkle with cilantro and serve with salsa, sour cream, lettuce and tomatoes.

Steps:

• In a skillet, heat 2 tablespoons of oil.
• In a shallow bowl, lightly beat the eggs. In another shallow bowl, put the bread crumbs. Dip the beef in the egg, then in bread crumbs, carefully coating both sides.
• Saute the meat in the hot oil until the bread crumbs are browned on both sides, about 3 minutes per side. Remove the meat from the oil, but keep the skillet and oil warm. Cut the meat into 1/2-inch strips.
• Cut the roll in half lengthwise and pull out the soft center from both sides. Cover the bottom side with mayonnaise and beef strips. Place 4 ripe avocado slices on the other side and spread the slices, like a thick butter. Layer 4 slices of tomato on top of the beef and cover with a mound of mixed greens, some sliced onion, and the pickled jalapeno.
• Put the torta back in the skillet and brown the roll, pressing down with a spatula. When brown on both sides, cut and serve.

Steps:

• Cook the ground beef in a skillet. Add the tomato sauce, corn, chili powder, and onion powder; Bring the mixture to a boil. Simmer for 15 minutes, stirring occasionally. To serve, place the desired amount of tortilla chips on a plate. Spoon the ground beef mixture over tortilla chips and sprinkle shredded cheese over the top.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
• Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
• Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
• Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.

Steps:

• Prepare dough as follows: In a large bowl of an electric mixer, mix 3/4 cup flour, cornmeal, brown sugar, yeast, garlic salt and 1 teaspoon taco seasoning. In saucepan, combine milk, 1/3 cup water and margarine; heat over low heat until mixture is very warm (120 degrees to 130 degrees). Margarine does not need to be melted. Add mixture gradually to dry ingredients and beat 2 minutes, scraping bowl occasionally. Stir in enough of the remaining flour to make a stiff dough. Turn out on a lightly floured board; knead until smooth and elastic, 5 to 8 minutes.
• While dough rises, prepare the beef filling. Brown ground beef slowly in large frying pan; drain, if necessary. Add remaining taco seasoning and 1 cup water; simmer 15 minutes, stirring occasionally. Add beans and cheese, blend well. Cool slightly.
• Heat oven to 350 degrees. Generously grease a 9-inch springform pan. Fold a 30 x 6-inch piece of heavy tin foil in half lengthwise; fasten foil around top of the pan to form a collar extending about 2 1/2 inches above the rim of the pan (as for souffle); generously grease inside of foil. Dust bottom and sides of pan with cornmeal; discard excess.
• Punch down dough; divide into three pieces. Pat or roll our each piece of dough to form a 9-inch circle. Fit first round into prepared pan and press at the edge to form a slight rim. Spoon in half of the beef filling, spread evenly almost to edge of pan. Top with a second round of dough on the top; cover and let rise in a warm place until dough is puffed, 25-35 minutes.
• Score top of torta with a sharp knife into 8 wedges. Brush with reserved egg and sprinkle with pine nuts, if desired. Bake 40 minutes or until dough is deep golden brown.
• Remove foil and springform rim from torta; place torta on serving platter. Surround with a ring of shredded lettuce, garnished with cherry tomatoes and olives. Heat taco sauce; serve with torta.