Beeftortillacake Recipes

BEEF TORTILLA CAKE

Steps:

• Preheat oven to 350°F In a saucepan, brown the green onion in oil. Add beef and cook at high heat, while breaking it. When it's cooked and liquid evaporated, add oregano, chili powder, cream cheese, stock and chives. Cook while stirring until creamy. Add salt and pepper. Set aside.
• Put one tortilla in a large pie plate. Cover with 1/5 of beef mixture. Sprinkle with 1/5 of cheddar. Repeat, alternating with tortilla, meat and cheese until there is no leftover. End with the cheese.
• Cover the tortilla cake with foil paper. Cook in oven for 20 minutes. Remove foil paper and keep cooking about 20 minutes. Let rest 5 minutes, then cut in slices. Serve with salsa and sour cream.

MELT-IN-YOUR-MOUTH BEEF CACCIATORE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add roast and garlic; season roast with salt and pepper. Cook roast until browned on all sides, about 5 minutes.
• Transfer roast and garlic to a slow cooker; add onions, crushed tomatoes, diced tomatoes, water, green bell pepper, mushrooms, red wine, sugar, fennel seed, Italian seasoning, and thyme.
• Cook on Low for 6 hours.

BEEFY TORTELLINI SKILLET

Steps:

• In a large skillet, cook beef over medium heat 5-6 minutes or until no longer pink, breaking into crumbles; drain. Stir in steak seasoning. Add water and bouillon; bring to a boil. Stir in tortellini; return to a boil. Reduce heat; simmer, covered, 3-4 minutes or until tortellini are tender., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

STEAK TARTARE

Steps:

• Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch pieces; transfer to a small non-reactive bowl and toss with shallots, capers, parsley, Worcestershire sauce, and lemon juice. Season with flaky salt and pepper.
• Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk. Season with salt and pepper. Serve with toasted bread, butter, cornichons, and parsley sprigs.

BRAISED BEEF AND TORTELLONI (OLIVE GARDEN COPYCAT)

Steps:

• Heat oil on high heat in a large nonstick pan.
• Toss short ribs in flour, add to pan, and sear on all sides.
• Reduce heat to low and add garlic; cook and stir for about 1 min.
• Add tomato, mushrooms, Marsala wine, and Italian seasoning one at a time, allowing about 1-2 min between each for liquid to evaporate.
• Cover pan and braise for 3 hr or until very tender, checking and stirring every 30 min to make sure liquid has not evaporated away (add more Marsala if liquid evaporates).
• Increase heat to medium high and heat thoroughly.
• Serve over tortelloni.

ROAST BEEF TORTILLA WRAPS

Steps:

• In a small bowl, beat the cream cheese, mayonnaise, cumin, salt, chili powder and cayenne until smooth. Spread 1 tablespoon on one side of each tortilla; top with lettuce, roast beef, tomato and onion; roll up tightly. Cut on a diagonal.

EASY MEXICAN GROUND BEEF TORTILLA BAKE

Steps:

• Heat oven to 400°F.
• Brown meat in large skillet; drain. Add VELVEETA and water; mix well. Cook until VELVEETA is melted, stirring frequently. Remove from heat. Stir in corn and salsa.
• Spread 1/4 of the meat mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas. Repeat layers twice. Top with remaining meat mixture; cover.
• Bake 30 min. Uncover. Let stand 5 min. before serving.