Tijuana Torte Casserole
MexicanBeefIntermediate50 minBy Northstar
Ingredients
Servings
4
- 1 lb ground beef
- 2 cup onions, thinly sliced, divided
- 2 cup fresh mushrooms, sliced
- 2 clove garlic, minced
- 4 oz can diced green chiles
- 2 tsp dried oregano
- 1 tsp salt, or to taste
- 14 0.5 oz can diced tomatoes
- 1 tsp red pepper flakes
- 6 corn tortillas corn tortillas
- 3 cup shredded Cheddar or Monterey Jack cheese
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1
Preheat oven to 350°F.
- 2
In a large skillet, sauté the ground beef with 1½ cups of the onions and the mushrooms until browned. Drain excess fat.
- 3
Add garlic, green chiles, oregano, and salt. Cook about 5 minutes longer.
- 4
In a blender, combine the remaining ½ cup onions, canned tomatoes, and red pepper flakes. Blend coarsely.
- 5
To assemble: spread some tomato mixture over the bottom of a tall 2½-quart casserole. Top with one tortilla, then some of the beef mixture, more tomato sauce, and some cheese.
- 6
Continue repeating layers (tortilla, beef, tomato sauce, cheese) until all ingredients are used, ending with cheese on top.
- 7
Bake for 30 minutes until bubbly and heated through.
- 8
Serve hot, garnished with chopped fresh parsley.