Beef Filling:
2 ½ pounds ground beef round
1 -2 teaspoons Ken’s Chili Seasoning
1 C water
1 can (16 oz) refried beans
4 oz. Monterey jack cheese, grated (Colby and cheddar both work)
Dough:
1 1/2 to 1 3/4 C flour
6 tablespoons yellow cornmeal
2 tablespoons brown sugar, packed
1 t garlic salt
½ t chili seasoning (to taste)
1 pkg. active dry yeast
6 tablespoons milk
5 tablespoons water
2 tablespoons margarine
1 eggs beaten (1T removed)
Coating, Topping, Garnish:
2 T cornmeal
2 T reserved beaten egg
1-2 T pine nuts, if desired
Shredded lettuce, tomatoes, ripe olives
Mix ¾ C flour, cornmeal, brown sugar, garlic salt, 1 t taco seasoning and dry yeast. In saucepan, combine milk, water, and margarine; heat over low heat until very warm. Add mixture gradually to dry ingredients and beat 2 min. at med. Speed, scraping bowl occasionally. Reserve 2 T. beaten egg. Add remaining eggs and 1/3 cup flour; beat at high speed 2 min. Stir in enough additional flour to make stiff dough. Turn out onto a lightly floured board; knead until smooth and elastic. While dough rises, prepare beef filling.
Brown meat; drain if necessary, add remaining seasoning and water and simmer for 15 minutes (or less). Stir in beans and cheese. Cool.
Grease a 9 in. springform pan generously. Dust bottom and sides of pan with cornmeal. Punch down dough; divide into 2 pieces. Pat or roll each piece of dough to a round about 9 inches. Fit first round into prepared pan and press at edge to form a sl. rim. Spoon in the beef filling, spreading evenly almost to edge of pan. Top with a 2nd round of dough; then remaining beef filling. Cover and let rise in a warm place until light, 25-35 min; Score top of torta with sharp knife into 8 wedges. Brush with reserved egg and sprinkle with pine nuts if desired. Bake 40 min or until a deep golden brown. Note: Can also use 9 X 13 greased pan.
To serve, place torta on a large platter or plate. Surround with lettuce, cherry tomatoes. Cut in wedges, serve with taco sauce, warmed if desired. Makes 8 servings