Rachel's Tijuana Torte

• 1 lb ground beef
• 1 medium onion, chopped
• 1 (16 oz) can tomatoes or rotel
• 1 (8 oz) tomato sauce
• 1 (4 oz) can chopped green chilies
• 3/4 pkg. taco seasoning mix
• 10 corn tortillas
• 1/2 to 1 lb cheddar cheese, grated

1. Preheat oven to 350.
2. In a skillet, brown meat and onion.
3. Drain. Add tomatoes (rotel), tomato sauce, chilies and seasoning mix. Simmer 10-15 minutes.
4. Put about 1/4 cup meat mixture in the bottom of a 9 x 13 inch baking dish. Place 2 tortillas side by side on the meat mixture. Top each tortilla with meat mixture and grated cheese.
5. Repeat until each stack has 5 tortillas topped with meat and cheese. Bake until bubbly, 20-24 minutes.
6. Cut each torte into quarters before serving.