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 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.