ENCHILADA TORTE

Enchilada Torte image

Provided by Megan Stewart

Categories Beef

Number Of Ingredients 18

1 medium onion, sliced
1/2 c sliced celery
2 Tbsp butter
1/2 red pepper
3/4 c water
1 clove garlic, minced
3 8 oz cans tomato sauce
8 oz can plum tomatoes, drained and diced
1/2 c enchilada sauce
1 tsp worcestershire
1/4 tsp salt
1 c oil
2 c sliced mushrooms
1/8 tsp liquid red pepper seasoning
1 1/2 c grated cheddar
1 1/2 c grated monterey jack
1 recipe spicy ground beef
3 medium tomatoes, cored and diced, for garnish

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.