| 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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