Recipes

Tijuana Torte
- Pamela Bligh Glover, MEd

This is a great dish to take to picnics or parties. It is tasty, easy to prepare, goes together quickly, and can be made ahead and then just heated through.


1 lb. ground meat (I use turkey)
1 medium onion, chopped
1 T vegetable or light olive oil
1 28 oz. can of tomatoes in juice
1-2 envelopes taco seasoning, mild or hot is your choice
1 pkg flour tortillas
1 large package shredded cheese

Heat the oil in a large skillet, add the onions and ground turkey. Cook until the meat is slightly browned and the onions are translucent - about 5 minutes.
(Note: If you use ground beef, eliminate the oil and brown the meat first, pour off the excess fat before adding the onions.)
Add one envelope of taco seasoning, the tomatoes (chop if using whole tomatoes) and their juice and simmer until thoroughly heated.
Adjust the seasonings and remove the pan from the heat.
In a 9 in. baking dish layer one tortilla, about 1/3 of the meat mixture, about ¼ of the shredded cheese. Continue layering ending with a tortilla and a layer of cheese.
Bake in a 350 degree oven for about 30 minutes - until bubbly and the cheese is melted and beginning to brown on top.

Hint: Try this with strips of cooked chicken breast. Use chicken enchilada or chimichanga seasoning and chicken gravy instead of taco seasoning and tomatoes. Throw in some green chiles.