Sour Cream Tortilla Casserole
Yield
12 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 28 | ounces |
tomatoes
|
|
| 1 | package |
taco seasoning mix
for rice, Mexican |
*
|
| 2 | tablespoons |
salsa
jalapena |
|
| 12 |
corn tortillas (6-inch)
|
*
|
|
| ½ | cup |
vegetable oil
|
|
| ¾ | cup |
onions
chopped |
|
| 1 | pound |
monterey jack cheese
grated |
|
| 2 | cups |
sour cream
dairy |
|
| 1 | teaspoon |
salt
seasoned |
|
|
black pepper
seasoned |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 809.2 | ml/g |
tomatoes
|
|
| 1 | package |
taco seasoning mix
for rice, Mexican |
*
|
| 3E+1 | ml |
salsa
jalapena |
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 118 | ml |
vegetable oil
|
|
| 177 | ml |
onions
chopped |
|
| 453.6 | g |
monterey jack cheese
grated |
|
| 473 | ml |
sour cream
dairy |
|
| 5 | ml |
salt
seasoned |
|
| 1 | x |
black pepper
seasoned |
*
|
Directions
Sauté onion in 2 tablespoons salad oil until tender.
Add tomatoes, seasoning mix and salsa jalapena, breaking up tomatoes.
Bring mixture to a boil; reduce heat and simmer, uncovered, 15 minutes. Set aside to cool.
Fry tortillas lightly in a small amount of oil, 10 to 15 seconds on each side. (Do not let them get crisp.)
Pour ½ cup sauce into the bottom of a 13x9x2-inch baking dish .
Arrange a layer of tortillas over the sauce. (Tortillas can overlap.)
Top with a third of the sauce, onions and cheese.
Repeat the procedure twice, making 3 layers of tortillas.
Combine sour cream and seasoned salt; spread over cheese to edges of dish.
Sprinkle lightly with seasoned pepper.
Bake, uncovered, in preheated 325?F. oven 25 to 30 minutes.
To serve, cut in squares.
