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Tijuana Torte Casserole




Source of Recipe


recipegoldmine.com


List of Ingredients




1 lb. ground beef
2 C. thinly sliced onions, divided
2 C. sliced fresh mushrooms
2 cloves garlic, minced
1 ( 4 oz.) can diced green chiles
2 tsp. oregano
Salt, to taste
1 (14 1/2 oz.) can tomatoes
1 tsp. red pepper flakes
6 corn tortillas
3 C. shredded Cheddar or Monterey Jack cheese
Chopped parsley



Recipe



Preheat oven to 350ºF.

In large skillet, sauté beef with 1 1/ 2 cups of the onions and mushrooms until browned. Add garlic, chiles, oregano and salt. Cook about 5 minutes.

In blender, combine remaining 1/2 cup onions, tomatoes and red pepper flakes. Blend coarsely.

To assemble, spread bottom of tall 2 1/2-quart casserole with some of the tomato mixture. Top with a tortilla, then some of the beef mixture, more tomato sauce and some of the cheese. Repeat layers, ending with cheese. Bake for 30 minutes. Serve hot, garnished with parsley.

YIELD: 6 Servings