Shannon & Alan Cooking Challenge Pt. 2- November 11, 2011
By: Alan Matthews
Updated: November 11, 2011
ENCHILADA TORTES
28 flour tortillas
11 oz jar taco sauce
2 lbs ground beef, browned & drained
1 1/4 oz pkg taco seasoning
l large onion, diced
l lb medium Cheddar cheese, grated
32 oz can refried beans
7 3/4 oz can pitted black olives, diced
7 3/4 oz jar green olives, diced
2 - 4 oz can green chilies, diced
12 oz sour cream
3 green peppers, diced
3 - 10 oz cans enchilada sauce
Place 4 tortillas on large baking pan. Spread 3 tablespoons taco sauce on each tortilla. Mix ground beef with taco seasoning, and using 1/2 the ground beef mixture, spread it over taco sauce in thin layer over each tortilla. Sprinkle layer of diced onion over ground beef, and using half the Cheddar cheese, add a layer of it.
Add another flour tortilla to each torte and spread about 1/3 cup refried beans on each tortilla. Top this with a layer of black olives, green olives and chilies.
Add another flour tortilla to each torte and press the middle of the tortilla firmly until the stack is fairly level. Spread each tortilla stack with 1/8 to 1/4 cup sour cream. Sprinkle with green peppers.
Add another tortilla and repeat layers, using remaining ingredients, until each torte has a total of 6 layers of filling and 7 tortillas.
Pour enchilada sauce over each of the top layers of tortillas.
Bake in a 350-degree oven 30 minutes. To serve, cut into wedges. Serves 12.
28 flour tortillas
11 oz jar taco sauce
2 lbs ground beef, browned & drained
1 1/4 oz pkg taco seasoning
l large onion, diced
l lb medium Cheddar cheese, grated
32 oz can refried beans
7 3/4 oz can pitted black olives, diced
7 3/4 oz jar green olives, diced
2 - 4 oz can green chilies, diced
12 oz sour cream
3 green peppers, diced
3 - 10 oz cans enchilada sauce
Place 4 tortillas on large baking pan. Spread 3 tablespoons taco sauce on each tortilla. Mix ground beef with taco seasoning, and using 1/2 the ground beef mixture, spread it over taco sauce in thin layer over each tortilla. Sprinkle layer of diced onion over ground beef, and using half the Cheddar cheese, add a layer of it.
Add another flour tortilla to each torte and spread about 1/3 cup refried beans on each tortilla. Top this with a layer of black olives, green olives and chilies.
Add another flour tortilla to each torte and press the middle of the tortilla firmly until the stack is fairly level. Spread each tortilla stack with 1/8 to 1/4 cup sour cream. Sprinkle with green peppers.
Add another tortilla and repeat layers, using remaining ingredients, until each torte has a total of 6 layers of filling and 7 tortillas.
Pour enchilada sauce over each of the top layers of tortillas.
Bake in a 350-degree oven 30 minutes. To serve, cut into wedges. Serves 12.
