Sour cream tortilla casserole
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion,chopped |
| 2 | tablespoons | Salad oil |
| 1 | can | Tomatoes(28oz) |
| 1 | pack | Mexican rice seasoning mix |
| 2 | tablespoons | Salsa jalapena |
| 12 | Corn tortillas | |
| ½ | cup | Salad oil |
| ¾ | cup | Onion,chopped |
| 1 | pounds | Monterey Jack cheese,grated |
| 2 | cups | Dairy sour cream |
| 1 | teaspoon | Salt,seasoned |
| Pepper,seasoned | ||
Directions
1. Saute onion in 2 tablespoons salad oil until tender.
2. Add tomatoes, seasoning mix and salsa jalapena, breaking up tomatoes.
3. Bring mixture to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes. Set aside to cool.
4. Fry tortillas lightly in a small amount of oil, 10 to 15 seconds on each side. (Do not let them get crisp.) 5. Pour ½ cup sauce into the bottom of a 13x9x2-inch baking dish.
6. Arrange a layer of tortillas over the sauce. (Tortillas can overlap.)
7. Top with a third of the sauce, onions and cheese.
8. Repeat the procedure twice, making 3 layers of tortillas.
9. Combine sour cream and seasoned salt; spread over cheese to edges of dish.
10. Sprinkle lightly with seasoned pepper.
11. Bake, uncovered, in preheated 325'F. oven 25 to 30 minutes.
12. To serve, cut in squares.
Submitted By MICHAEL ORCHEKOWSKI On 10-10-94