| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Vegetarian, Mexican, Casseroles, Lnet | 12 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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