Tijuana torte casserole
Tijuana torte casserole recipe in the casserole category
Recipe ingredients:
- 1 pound ground beef
- 2 cups thinly sliced onions, divided
- 2 cups sliced fresh mushrooms
- 2 cloves garlic, minced
- 1, 4 ounce, can diced green chiles
- 2 teaspoons oregano
- Salt, to taste
- 1, 14 1/2 ounce, can tomatoes
- 1 teaspoon red pepper flakes
- 6 corn tortillas
- 3 cups shredded Cheddar or Monterey jack cheese
- Chopped parsley
Recipe method:
- Preheat oven to 350 degrees F.
- In large skillet, saute 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.
Tags: Tijuana, torte, recipe, casserole, recipes, cooking