Sour Cream Tortilla Casserole - Vegetarian

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Sour Cream Tortilla Casserole

 

 

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. Sauté 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 325øF. oven 25 to 30 minutes. 12. To serve, cut in squares.

 

 

 

 

 

Yield: 12 Preparation Time :0:00