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Fiesta Beef Torta Ole
Shirley DeSantis NEW JERSEY
Preparation Time: 1 hour
Cooking Time: 40 minutes
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2-1/2
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pounds ground beef (90 percent lean)
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Dough*
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1
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package taco seasoning mix, reserve 1 teaspoon for dough
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1
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can (16 ounces) refried beans
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1
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cup (4 ounces) shredded Monterey Jack cheese
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2
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tablespoons cornmeal
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2
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tablespoons reserved beaten egg
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1-2
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tablespoons pine nuts, if desired
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2
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jars (8 ounces each) taco sauce
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Shredded lettuce
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Cherry tomatoes
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Ripe olives
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Prepare dough. 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°. 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 ½ inches above the rim of the pan
(as for soufflé); 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. 8 servings
NOTE: Place a square of foil around the bottom outside and about ½ inch
up the outside of the pan; this avoids a messy oven in case of an occasional
ring-seal leak.
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*DOUGH
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3-1/4 to 3-3/4
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cups unbleached flour
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3/4
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cup yellow cornmeal
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1/4
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cup packed brown sugar
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2
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packages active dry yeast
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2
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teaspoons garlic salt
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1
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teaspoon taco seasoning mix, reserved from filling
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3/4
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cups milk
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1/4
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cup margarine
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2
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eggs beaten
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Prepare dough as follows: Ina large bowl of an electric mixer, mix ¾ 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° to 130°). 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.
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