Yucatan Tart


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A homemade, masa crust serves as the base for this spicy beef tart.

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  • ¾ lb. ground beef
  • ¾ C. chopped onion
  • 1 can (15 oz.) tomato sauce
  • 1 C. halved pitted ripe olives
  • 1 Tbs. chili powder
  • ¾ tsp. oregano, crumbled
  • ½ tsp. Tabasco sauce
  • 1 C. cheddar cheese cubes (1/2 inch)
  • ½ C. grated Parmesan cheese
  • Masa Dough:
  • 1 ½ C. masa harina (instant masa mix)
  • ¾ tsp. instant chicken bouillon powder
  • 3/4 C. Water

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Sauté ground beef and onion in large skillet over high heat until browned, about 4 minutes. Remove from heat. Add 1 C. tomato sauce, olives, chili powder, oregano and Tabasco sauce and stir until well blended. For masa dough: Beat ½ C. margarine with electric mixer until fluffy. Blend in masa harina and instant chicken bouillon powder. Gradually beat in water. Beat at high speed until well blended. Using spatula spread ½ Masa Dough (1 C.) over bottom and sides of 9 inch pie plate. Spoon ½ beef mixture into pan. Top with remaining tomato sauce and Cheddar cheese cubes. Cover with remaining beef. Pat remaining Masa dough into 4 or 5 thin patties and lay on top of tart. Carefully spread patties over filling to completely enclose tart. Cover with foil and bake on bottom rack of 425 degree F. oven 45 minutes. Remove foil and continue baking 15 minutes or until top is golden. Sprinkle with Parmesan cheese before serving.

Makes 2 C.

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