Mexican Taco Torte
photo by Jonathan Melendez
- Ready In:
- 1⁄2 lb pork sausage
- 1⁄2 lb ground beef
- 3 tablespoons taco seasoning (to taste)
- 4 ounces green chilies
- 16 ounces refried beans
- 1⁄2 cup sweet red pepper, roasted and sliced thin
- 1⁄2 cup onion, sliced thin
- 1 teaspoon garlic powder (to taste)
- 1⁄2 cup green bell pepper, roasted and sliced thin
- 1 (8 inch) bag tortillas
- 3 cups Mexican blend cheese, shredded
- 1⁄4 cup sour cream, for garnish
- Prepare 8 inch springform pan by greasing well.
- Preheat oven to 400 degrees.
- In large skillet cook pork and beef mixture.
- Remove meat and saute peppers, onions and garlic in same pan.
- In bottom of springform pan, layer tortilla, refried beands, meat mixture, green chilies, and sweet pepper and onion mixture.
- Top with cheese.
- Repeat layers until pan is full, ending with tortilla and cheese.
- Cover with foil and bake for 40 minutes.
- Remove from oven and allow to sit for 10 minutes, loosen edges around pan and remove tart.
- Slice and serve topped with a dollop of sourcream.
Questions & Replies
Enjoyed this taco tort and would serve to company for a casual dinner. Used ground turkey and only 4 flour tortillas. Used about 2 1/2 C cheese. would try to saute the fresh peppers rather than roasting first- to save a step. My tort didn't look anything like the picture. My layers were exposed rather than looking smooth around, as if there was another step. But the tort held together pretty well and I would make this again. 3.5 rating.
I could only find 9 inch flour tortillas, so I bought them and a 9 inch foil cake pan, as I did not have a springform of this size. I had bought a taco-seasoned ground pork roll at the market (on sale!), so used that instead of adding beef. Instead of roasting peppers, I used jarred roasted red peppers, a wonderful time-saver. I knew the pan was not as deep as a springform pan, so I had to wing the construction. I ended up using only two tortillas. I used about half the refried beans, about 3/4 of the cooked meat, all the onions, about half of a 12 oz jar of roasted peppers, all of a 7 ounce csn of diced green peppers (I prefer these are they come in medium hot, instead of mild). I am not sure how much cheese I used - I had a couple of partially used packages of Monterey Jack and white cheddar and wanted to use them up. I baked for about 30 minutes, as the pan was not as deep as a springform, then let it rest. It was all cooked through, cheese nicely melted. This would be about four servings, I judge.
RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"