↞ recipe box start page
Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
2 tablespoons vegetable oil
1 onion, finely chopped
1 pound ground pork or pork
1 packet taco seasoning
2 cups prepared salsa, divided
8 corn tortillas (6-inch), cut crosswise in quarters, divided
10 ounces frozen peas, thawed, divided
1 3/4 cups shredded sharp cheddar cheese, divided
1 cup refried beans
1/3 cup drained sliced pickled jalapeño chili peppers
1 cup sour cream
1/4 cup cilantro, finely chopped
In a large skillet, heat the oil over medium-high heat; add the onion and cook, stirring until golden, about 3 minutes. Add the pork and break it up with a wooden spoon; cook, stirring occasionally, until no longer pink, about 5 minutes. Sprinkle in the taco seasoning with 1/2 cup water and simmer, stirring, until saucy, 1-2 minutes. Remove from the heat.
Pre-heat the oven to 400°F. Lightly grease a round 9-inch-deep dish pie pan. Add 1/2 cup salsa to the bottom of the pan and till to coat. Arrange a third of the tortilla pieces on top, overlapping slightly to make an even layer. Top with half the meat mixture and half the peas, then sprinkle with 1/3 cup cheese. Add another layer of tortilla pieces, 1/2 cup salsa and the refried beans; sprinkle with the jalapeños and 1/3 cup cheese. Layer with the remaining tortilla pieces, meat mixture and peas; sprinkle with 1/3 cup cheese.
Cover the pan snugly with foil, set on a baking sheet and bake in the middle of the oven for 25 minutes. Uncover the pan, sprinkle the remaining 3/4 cup cheese on top and bake until bubbling, about 8 minutes. Tent with foil and let stand for 10 minutes. Uncover and top with the sour cream and cilantro. Serves 4-6
view more member recipes
SOUTHWESTERN LASAGNA TORTA
Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
2 tablespoons vegetable oil
1 onion, finely chopped
1 pound ground pork or pork
1 packet taco seasoning
2 cups prepared salsa, divided
8 corn tortillas (6-inch), cut crosswise in quarters, divided
10 ounces frozen peas, thawed, divided
1 3/4 cups shredded sharp cheddar cheese, divided
1 cup refried beans
1/3 cup drained sliced pickled jalapeño chili peppers
1 cup sour cream
1/4 cup cilantro, finely chopped
In a large skillet, heat the oil over medium-high heat; add the onion and cook, stirring until golden, about 3 minutes. Add the pork and break it up with a wooden spoon; cook, stirring occasionally, until no longer pink, about 5 minutes. Sprinkle in the taco seasoning with 1/2 cup water and simmer, stirring, until saucy, 1-2 minutes. Remove from the heat.
Pre-heat the oven to 400°F. Lightly grease a round 9-inch-deep dish pie pan. Add 1/2 cup salsa to the bottom of the pan and till to coat. Arrange a third of the tortilla pieces on top, overlapping slightly to make an even layer. Top with half the meat mixture and half the peas, then sprinkle with 1/3 cup cheese. Add another layer of tortilla pieces, 1/2 cup salsa and the refried beans; sprinkle with the jalapeños and 1/3 cup cheese. Layer with the remaining tortilla pieces, meat mixture and peas; sprinkle with 1/3 cup cheese.
Cover the pan snugly with foil, set on a baking sheet and bake in the middle of the oven for 25 minutes. Uncover the pan, sprinkle the remaining 3/4 cup cheese on top and bake until bubbling, about 8 minutes. Tent with foil and let stand for 10 minutes. Uncover and top with the sour cream and cilantro. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Torta Italiano
by sgre52160
2 cups all-purpose baking mix 1/2 cup milk 1/2 cup onion, chopped 1 pound lean ground beef 1 large garlic clove, pressed 1 tsp Italian seasoning 1/8 tsp salt 1/8 tsp ground black pepper
by sgre52160
2 cups all-purpose baking mix 1/2 cup milk 1/2 cup onion, chopped 1 pound lean ground beef 1 large garlic clove, pressed 1 tsp Italian seasoning 1/8 tsp salt 1/8 tsp ground black pepper
Pesto Torta
by ICOOK2
Ingredients: 2 (8 ounce) packages cream cheese, softened 1 cup pesto 1 (12 ounce) jar roasted red bell peppers Directions: Slice each block of cream cheese lengthwise. Line a loaf pan with pl
by ICOOK2
Ingredients: 2 (8 ounce) packages cream cheese, softened 1 cup pesto 1 (12 ounce) jar roasted red bell peppers Directions: Slice each block of cream cheese lengthwise. Line a loaf pan with pl
Torta Rustica
by sgre52160
2 pieces of frozen puff pastry, defrosted 1 1/2 cups of ricotta cheese 1 cup of grated parmesan cheese 1 egg Handful of fresh parsley, basil, oregano or all 3 2 red peppers, roasted and quart
by sgre52160
2 pieces of frozen puff pastry, defrosted 1 1/2 cups of ricotta cheese 1 cup of grated parmesan cheese 1 egg Handful of fresh parsley, basil, oregano or all 3 2 red peppers, roasted and quart
Pumpkin Pecan Torta
by sgre52160
6 tbsp flour 1 tsp baking powder and cinnamon 1/4 tsp ground cloves 4 large eggs, separated 2/3 cup sugar 1 cup solid pack canned pumpkin 1/2 tsp vanilla extract 1/2 cup ground pecans Preh
by sgre52160
6 tbsp flour 1 tsp baking powder and cinnamon 1/4 tsp ground cloves 4 large eggs, separated 2/3 cup sugar 1 cup solid pack canned pumpkin 1/2 tsp vanilla extract 1/2 cup ground pecans Preh
Basil-cheese Torta
by sgre52160
1 (8-ounce) package cream cheese, softened $ Click to see savings 1 (4-ounce) package feta cheese 2 tablespoons butter or margarine, softened Lucinda's Garden Pesto, recipe follows 2 to 3 tab
by sgre52160
1 (8-ounce) package cream cheese, softened $ Click to see savings 1 (4-ounce) package feta cheese 2 tablespoons butter or margarine, softened Lucinda's Garden Pesto, recipe follows 2 to 3 tab
view more member recipes
related CDKitchen recipes
Torta Di Cioccolato (Chocolate Torta)
Lasagna Pierogi
Chicken 'N' Cheese Lasagna Roll-Ups
Lasagna Rolls With Crab Meat
Recipe Quick Jump