0
(0)
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

A Message from our Provider:

“Shock your mom – go to church”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?