Beef Olé Recipe 45

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BEEF OLé RECIPE - (4/5)



Beef Olé Recipe - (4/5) image

Provided by Heather_D

Number Of Ingredients 7

1 1/2 lbs. lean ground beef
15 oz. can tomato sauce
1 1/2 cups corn, cooked
1 1/2 tsp chili powder
1 tsp. onion powder
12 oz. package Shredded Cheddar Cheese OR Pizza Cheese
Tortilla Chips

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.

FIESTA BEEF TORTA OLE



Fiesta Beef Torta Ole image

National Beef Cook-Off winning recipe from 1976 Shirley DeSantis, of New Jersey. A spicy Mexican beef and cheese mixture is covered in a corn pastry shell and baked in a springform pan.

Provided by Allrecipes Member

Time 1h40m

Yield 8

Number Of Ingredients 21

2 ½ pounds ground beef (90 percent lean)
Dough*
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 cup shredded Monterey Jack cheese
2 tablespoons cornmeal
2 tablespoons reserved beaten egg
1 ½ tablespoons pine nuts, if desired
2 (8 ounce) jars taco sauce
1 cup Shredded lettuce
1 cup Cherry tomatoes
1 (4 ounce) can Ripe olives
3 ½ cups unbleached flour
¾ cup yellow cornmeal
¼ cup packed brown sugar
2 (.25 ounce) envelopes active dry yeast
2 teaspoons garlic salt
1 teaspoon taco seasoning mix, reserved from filling
¾ cup milk
¼ cup margarine
2 large eggs eggs, beaten

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.

Nutrition Facts : Calories 874 calories, Carbohydrate 80.5 g, Cholesterol 177.4 mg, Fat 40.1 g, Fiber 6.2 g, Protein 44.1 g, SaturatedFat 14.8 g, Sodium 1703.9 mg, Sugar 9.4 g

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