Fiesta Beef Torta Ole Recipe

Ingredients
<br>- 2 1/2 pounds ground beef (90 percent lean)
<br>- Dough*
<br>- 1 (1.25 ounce) package taco seasoning mix
<br>- 1 (16 ounce) can refried beans
<br>- 1 cup shredded Monterey Jack cheese
<br>- 2 tablespoons cornmeal
<br>- 2 tablespoons reserved beaten egg
<br>- 1 1/2 tablespoons pine nuts, if desired
<br>- 2 (8 ounce) jars taco sauce
<br>- Shredded lettuce
<br>- Cherry tomatoes
<br>- Ripe olives
<br>- *DOUGH:
<br>- 3 1/2 cups unbleached flour
<br>- 3/4 cup yellow cornmeal
<br>- 1/4 cup packed brown sugar
<br>- 2 (.25 ounce) envelopes active dry yeast
<br>- 2 teaspoons garlic salt
<br>- 1 teaspoon taco seasoning mix, reserved from filling
<br>- 3/4 cup milk
<br>- 1/4 cup margarine
<br>- 2 eggs, beaten
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: 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.
<br>step 6: 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.
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Ingredients
- 2 1/2 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 1/2 tablespoons pine nuts, if desired
- 2 (8 ounce) jars taco sauce
- Shredded lettuce
- Cherry tomatoes
- Ripe olives
- *DOUGH:
- 3 1/2 cups unbleached flour
- 3/4 cup yellow cornmeal
- 1/4 cup packed brown sugar
- 2 (.25 ounce) envelopes active dry yeast
- 2 teaspoons garlic salt
- 1 teaspoon taco seasoning mix, reserved from filling
- 3/4 cup milk
- 1/4 cup margarine
- 2 eggs, beaten

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.
step 5: 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.
step 6: 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.

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