65da8f3204de1.jpg

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 ts 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.

 

Leave a Reply

Your email address will not be published. Required fields are marked *