This recipe for layered taco torte is from Better of Beef, Nationwide Beef Prepare dinner Off recipes.
1 pound lean floor beef
2 cups finely crushed corn chips
1/3 cup margarine, melted
1 1/2 teaspoons chili powder
1 medium onion, chopped
1/2 teaspoon salt
1/8 teaspoon scorching pepper sauce
1 can (4 ounces) diced inexperienced chilies
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup dairy bitter cream
1 giant tomato, diced
Sliced ripe olives
Chopped inexperienced onions
Mix corn chips, margarine and chili powder, mixing nicely. Press right into a 10-inch deep pie plate. Bake in a average oven (375 levels) quarter-hour; cool.
Brown floor beef with onion in a big frying pan. Add salt and scorching pepper sauce. Unfold beef combination evenly over cooled crust; high with a layer of chilies, then Monterey jack cheese and cheddar cheese. Cut back warmth to 350 levels and bake torte quarter-hour or till cheese is bubbly. Instantly unfold bitter cream evenly over high of torte; sprinkle with tomato.
Garnish with guacamole, olives, and inexperienced onions. Reduce into 4 wedges.
Makes 4 servings.