Tijuana Torte Casserole Recipe
Ingredients:
Parsley; chopped
Salt
3 c of Cheddar or Montery jack (grated)
6 pcs of tortillas (corn)
1 tsp of pepper (red); flaked
1 can of tomatoes (14&1/2 ozs)
2 tsps of oregano
1 can of green chiles (4 ozs); minced
2 cloves of garlic; diced
2 c of mushrooms (fresh); sliced
1 lb of grounded beef
2 c of onions; sliced thinly & divided
Instructions:
Preset oven (350 degrees F). Saute beef and onions including the mushrooms ’till beef is no longer pink. Add the garlic, oregano, chiles then season with salt. Simmer five minutes.
Mix together tomatoes, flakes of pepper and remaining onions in a food processor then blitz roughly. Decant onto the base of a baking dish then layer tortillas over it. Decant portions of your beef, then tomato sauce. Lastly spread a layer of cheese then repeat until all ingredients have been used.
Bake half an hour and dust using parsley over it.
>> Tijuana Torte Casserole Recipe