Mexican Torte

• 1 pound Ground Beef
• 2 Tablespoons Olive Oil
• 1 whole Large Yellow Onion, Diced
• 2 whole Jalapeno Peppers (seeded And Chopped)
• 1 whole Red Pepper Chopped
• 8 whole Medium Sized Soft Tortilla Shells
• 3 cups Sharp Cheddar Cheese, Shredded
• 1 cup Queso Fresco, Crumbled
• 3 whole Roma Tomatoes, Diced
• 1 whole (15 Oz. Size) Black Beans, Drained
• 1 cup Freshly Chopped Cilantro
• 1 whole Avocado, Sliced
• 1 drop Sour Cream
• 1/4 cups Salsa

1. Preheat oven to 350 degrees F and grease a casserole dish or Dutch oven.
2. Set aside.
3. In a medium skillet, saute ground beef until brown and cooked through.
4. Next, take another medium skillet and heat olive oil over medium high heat.
5. Add onion, jalapeno, and red pepper.
6. Once onions are translucent, take off the heat and set aside.
7. Now its time to assemble the torte.
8. Begin by placing one of the tortilla shells on the bottom of the dish.
9. Cover shell with a layer of ground beef, followed by a layer of cheese (either cheddar or queso fresco), and a layer of the vegetable mixture.
10. Add some of the diced tomatoes, beans and cilantro.
11. Repeat layering until all your mixtures are used, or you run out of shells.
12. You can layer in any order youd like with as much or as little of each ingredient in each layer.
13. Be sure that your top layer is just a tortilla shell, and cover that top layer in a generous helping of cheese.
14. Place the dish in the oven for 25-30 minutes, or until the top layer is melted and the torte is heated through.
15. Remove from oven and let cool for 10 minutes.
16. Top with fresh cilantro, avocado, sour cream, and salsa.

ground beef, olive oil, yellow onion, peppers, red pepper, tortilla shells, cheddar cheese, queso fresco, tomatoes, black beans, freshly chopped cilantro, avocado, cream, salsa

Taken from tastykitchen.com/recipes/main-courses/mexican-torte/ (may not work)