Tijuana Torte Casserole Recipe

Always a favorite, Tijuana Torte Casserole is a fantastic recipe in the Casserole section. Difference between a stew and Casserole? With stuff like casserole / , not a lot!

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Tijuana Torte Casserole Ingredients

Casserole Tijuana Torte Casserole

  • 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
  • Method

  • Chopped parsley
  • Preheat oven to 350 degrees F.
  • In large skillet, sauté 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.
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