Sour Cream Tortilla Casserole Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Onion, chopped
2 tbsp: Salad oil,
28 ounce: Tomatoes, 1 can
1 package: Mexican rice seasoning mix,
2 tbsp: Salsa jalapena,
12: Corn tortillas,
1/2 cup: Salad oil,
3/4 cup: Onion, chopped
1 lbs: Monterey Jack cheese, grated
2 cup: Dairy sour cream,
1 tsp: Salt, seasoned
Pepper, seasoned
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp