| 387 | 388 | 389 | 390 | 391 |
| 1 | 105 | 210 | 315 | 420 |
|
Tijuana Torte Casserole
1
2
2
2
1
2
pound ground beef
cups thinly sliced onions, divided
cups sliced fresh mushrooms
cloves garlic, minced
(4 ounce) can diced green chiles
teaspoons oregano
Salt, to taste
1
1
6
3
(14 1/2 ounce) can tomatoes
teaspoon red pepper flakes
corn tortillas
cups shredded Cheddar or Monterey jack cheese
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.
Tijuana Torte Casserole
371
Page
Quick Jump
|