Fiesta Tortas Ole
A colorful stacked entree - crispy corn tortillas layered with seasoned ground beef, refried beans, taco sauce, red bell peppers, corn, and Monterey Jack cheese.
Serving size: 1 torta
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 350° F (325° F convection). |
| Butter |
1 cup
|
Melt butter in skillet. Add next 2 ingredients; cook until bell pepper is tender; reserve. |
| Corn, canned, drained |
48 oz.
|
|
| Red bell pepper, diced |
2 cup
|
|
| Santiago® Refried Beans |
1 bag
|
Place refried beans in bowl. Stir in boiling water; hold 25 minutes. Let stand before using. |
| Water, boiling |
1/2 gal.
|
|
| Beef, ground |
4 lb.
|
Cook beef until browned; drain. Stir in 2 cups taco sauce. |
| Corn tortillas, 6-inch |
72 cup
|
Brush 1 cup taco sauce amoung four 12" x 20" x 2" pans. Dip tortillas in remaining sauce; place 6 tortillas in single layer in each pan. |
| Monterey Jack cheese, grated |
2 lb.
|
Spread each tortilla with #10 dipper beans. Top with #16 dipper beef mixture. Top with second tortilla layer; sprinkle with cheese. Top with third tortilla layer. Sprinkle top of each tortilla with corn and red pepper mixture |
|
|
Bake for 10 to 15 minutes or until hot and bubbly. Serve immediately. |
Nutritional Information Per Serving
| Calories — 412 |
Protein — 19.470 g |
SatFat — 8.945 g |
| Fat — 19.33 g |
Carbs — 43.420 g |
Fiber — 9.089 g |
| Iron — 3.128 mg |
Sodium — 941 mg |
Potassium — 654 mg |
| Zinc — 2.794 mg |
Vitamin A — 407 IU |
Riboflavin — 0.243 mg |
| Niacin — 3.133 mg |
Calcium — 243 mg |
Cholesterol — 51.781 mg |
| Vitamin B6 — 0.246 mg |
Vitamin B12 — 0.792 ug |
Thiamine — 0.156 mg |
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