Tijuana Torte Casserole

Yield: 6 servings

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

Instructions

1. Heat oven to 350 degrees F.
2. In large skillet, sauté beef with 1 1/ 2 cups of the onions and mushrooms until browned.
3. Add garlic, chiles, oregano and salt. Cook about 5 minutes.
4. In blender, combine remaining 1/2 cup onions, tomatoes and red pepper flakes. Blend coarsely.
5. To assemble, spread bottom of tall 2 1/2 quart casserole with some of the tomato mixture.
6. Top with a tortilla, then some of the beef mixture, more tomato sauce and some of the cheese.
7. Repeat layers, ending with cheese.
8. Bake for 30 minutes.
9. Serve hot, garnished with parsley.