Fiesta Beef Torta Ole Recipes

FIESTA BEEF BOWLS

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.

CHEESY FIESTA BEEF CASSEROLE

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.

BEEF OLé RECIPE - (4/5)

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.

BEEF 'N' BEAN TORTA

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.

BEEF SKILLET FIESTA

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.

FIESTA BEEF TORTA OLE

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.