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

Heat oven to 350 degrees F.

In large skillet, saut 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.