Enchilada Torte Recipe 435

Steps:

• * In a skillet, brown ground beef 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 Monterey 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 Monterey 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 Monterey Jack and cheddar cheeses if desired. Yield: 10-12 servings.

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

Steps:

• 1. Prepare Colorado Sauce: saute onion and celery in butter in med saucepan until veggies soften, about 3 min. Add pepper and garlic, saute 5 more min.
• 2. Pour in tomato sauce, plum tomatoes, water, enchilada sauce, Worcestershire, salt and pepper. Simmer 10 min. Stir in mushrooms, keep warm.
• 3. Combine cheeses on wax paper. Reserve.
• 4. Preheat oven to 400 degrees.
• 5. Heat oil in large skillet over med-high heat. Using separate tongs, dip tortillas, 2 at a time, into oil, turning once; keep in oil long enough to soften, about 30 seconds. Drain on paper toweling.
• 6. Arrange a tortilla on each of 6 oven proof plates. Spoon 1/3 c Spicy Ground Beef on each. Sprinkle each with 1 T cheese mixture. Pour 1/4 c Colorado Sauce over. Repeat another layer of tortilla, beef, cheese, sauce. Top each with a third tortilla. Pour Colorado Sauce over each torte, cover completely. Sprinkle each evenly with 1/3 c cheese. Place plated on 2 baking sheets.
• 7. Bake in preheated oven 5 min or until cheese melts and sauce bubbles.
• 8. Remove from oven. Garnish with shredded lettuce and diced tomatoes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat most of the oil in a large non-stick frying pan. Fry the turkey, onion and pepper for 5 mins, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.
• Bring to a gentle simmer and cook for 10 mins, stirring regularly. Remove from the heat and stir in the lime juice and coriander. Season well.
• Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonfuls of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.
• Sprinkle the tortillas with the cheese and bake for 15 mins. Scatter coriander over the enchiladas and serve with a salad.