===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 12-13-93 (22:29)             Number: 358
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Enchilada Torte                Conf: (37) Home Cooki
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       FILENAME: VICKI1               11/13/93
  RECIPE NUMBER: 1
    RECIPE NAME: ENCHILADA TORTE
KEY INGREDIENTS: Beef, cheese, tortillas
         SOURCE:

If you're family is as crazy about Mexican food as we are, try this
stack of tortillas with all the different fillings.

1 lb. ground beef
7 flour tortillas (10 inch)
8 oz. jar taco sauce
1 large onion, chopped
2 cups (8 oz.) shredded cheddar cheese
16 oz. can refried beans
2 1/2 oz. can sliced ripe olives, drained
4 oz. can chopped green chilies
8 oz. sour cream
1 large green pepper, chopped
2 cups (8 oz.) shredded Monterey Jack cheese
8 oz. can enchilada sauce
Extra shredded Monterey Jack and cheddar cheese, optional

In a skillet, brown ground beef until no longer pink, drain fat.
Meanwhile, place one tortilla in a 12 inch round casserole or on a
large baking sheet or pizza pan.  Layer half each of taco sauce, beef,
onion and cheddar cheese on the tortilla.  Top with a second tortilla
and press gently.  Layer half of the refried beans, olives and
chilies.  Top with a third tortilla and layer half each of the sour
cream, green pepper and Monterey Jack cheese.  Top with a fourth
tortilla and top with remaining taco sauce, beef, onion and cheddar
cheese.  On the fifth tortilla, layer remaining beans, olives and
chilies.  On the sixth tortilla, layer remaining sour cream, green
pepper and Monterey Jack cheese.  Top with last tortilla.  Spread top
with enchilada sauce.  Bake at 350 degrees for 1 hour.  Let stand a
few minutes before cutting into wedges.  Sprinkle with additional
Monterey Jack and cheddar cheeses if desired.  Makes 10 to 12
servings.

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