Thursday, August 14, 2008

Mexican Torte

I make a variation all of the time, add new things in, etc - - but these are the basics:

1 pound chorizo sausage, beef, or chicken
1 cup chopped onion
2 cloves garlic, finely chopped
1 (4 ounce) can chopped green chile peppers, drained
8 (10 inch) flour tortillas
2 cups shredded Pepper Jack cheese
1 (16 ounce) can refried beans
1 (7 ounce) jar roasted red peppers
can of corn
sour cream
lots more shredded cheese
crushed corn chips
Cook meat, onion and garlic. Drain off grease, stir in chilies and take off of heat.

Preheat oven to 400 degrees F (200 degrees C). Grease your pan.

Place 2 tortillas in pan. Spread half of the meat mixture over tortillas. Start layering items (excluding sour cream) (like a lasagna) Have your last layer be tortillas.

Cover and bake in preheated oven for 40 minutes. Uncover and bake 15 minutes more, or until cheese is melted and center is hot. Cool 10 minutes before cutting.

Top right before serving with crushed tortilla chips.

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