Tijuana Torte Casserole RecipeTagged in Casserole
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.
- 1 pound ground beef
- 2 cups thinly sliced onions
- 2 cups sliced fresh mushrooms
- 2 cloves garlic
- 1 (4 ounce) can diced green chiles
- 2 teaspoons oregano
- 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
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