Recipe for Tijuana Torte Casserole from the Casseroles section.
Tijuana Torte Casserole1 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 Preheat oven to 350 degrees F. In large skillet, saut? 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. Makes 6 servings.
We hope you enjoy your freshly made Tijuana Torte Casserole. This recipe came from Casseroles's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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