Tortilla casserole

Yield: 10 servings

Measure Ingredient
1¼ cup Onion -- chopped
\N \N Oil
1 can Tomatoes (1 lb 12 oz)
1 pack Spanish rice seasoning mix
\N \N OR other Mexican-style Seasoning mix
2 tablespoons Chile salsa
12 \N Corn tortillas
1 pounds Jack cheese -- shredded
2 cups Sour cream
1 teaspoon Seasoned salt
\N \N Seasoned pepper

Saute ½ cup onion in 2 tablespoons oil until tender. Add tomatoes, seasoning mix and chile salsa.

Simmer 15 to 20 minutes. Set aside to cool.

Fry tortillas lightly in small amount of oil, 10 to 15 seconds on each side. Do not let tortillas get crisp.

Pour ½ cup sauce in bottom of 13x9-inch baking dish. Arrange layer of tortillas over sauce. Tortillas can overlap. Top with ⅓ of sauce, remaining onions and cheese. Repeat procedure twice, making 3 layers of tortillas.

Combine sour cream and seasoned salt. Spread over cheese to edges of dish. Sprinkle lightly with seasoned pepper to taste. Bake at 325 degrees 25 to 30 minutes. To serve, cut into squares. Makes 10 to 12 servings.

Each of 10 servings contains about: 418 calories; 605 mg sodium; 60 mg cholesterol; 29 grams fat; 25 grams carbohydrates; 16 grams protein; 2.51 grams fiber.

Presented by: Rose Dosti, L.A. Times Culinary SOS column, 10/6/94, H28 Recipe By :

From: Dan Klepach Date: 06-16-95 (159) Fido: Cooking

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