½ lb. ground beef
½ lb. chorizo sausage (a Mexican spicy sausage)
2 cups fresh Pico de Gallo or mild salsa
1 teaspoon powdered chipotle pepper
½ teaspoon cumin
1 cup sour cream
½ cup chopped black olives, rinsed before chopping (this washes some of the sodium away)
1 cup fat free refried beans or rinsed black beans
3-4 cups shredded taco cheese blend (mild cheddar can be substituted).
6-8 large flour tortillas (wheat, sun-dried tomato, spinach, jalapeno flavored wraps may be used).
1-2 Tablespoons fresh chopped cilantro.
Preheat oven to 350 degrees. Brown ground beef and chorizo together, drain, and add half the Pico and spices. Set aside for the moment.
Coat a pan with non-stick spray and place two tortillas completely
covering bottom of pan (using a spring-form pan like that used in baking
helps provide a great presentation at the table)
Spoon a layer of meat mixture covering tortillas and top with another single layer of tortillas.
Add layer of shredded cheese and top with tortillas.
Add layer of refried beans (if using black beans mash them so they spread easily) and top with tortillas.
Add a layer of sour cream (or guacamole) with black olives spread evenly over layer.
Top with tortillas and cover top with plastic wrap, press down to even the layers. Remove plastic wrap.
Evenly spread remaining Pico and cover loosely with aluminum foil.
Bake for 30-45 minutes until center is done, depending on how thick the layers are that you have built. Uncover and add a final layer of shredded cheese and bake for 3-4 minutes till cheese is melted. Add fresh cilantro to top and serve.
If made in a spring-form pan, wait a few minutes for the metal pan to
cool enough to safely handle with hot pads. Remove the outside pan and
slice like a cake or pie for best effect. Serves 5-6 people
Presented by: Chef Andre Nowading, Executive Chef Kroger
Date Aired: 4/29/2013