Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetarian Mexican
Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Onion, chopped
2 tb Salad oil
28 oz Tomatoes (1 can)
1 pk Mexican rice seasoning mix
2 tb Salsa jalapena
12 Corn tortillas
1/2 c Salad oil
3/4 c Onion, chopped
1 lb Monterey Jack cheese, grated
2 c Dairy sour cream
1 t Salt, seasoned
Pepper, seasoned
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 1/2 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.
