Sour Cream Tortilla Casserole

 

1/2
cup chopped onion
2
tablespoons salad oil
1
28-ounce can tomatoes
1
package Lawry's Mexican Rice Seasoning Mix
(or Lawry's Chili Seasoning Mix
2
tablespoons salsa jalapeno
12
corn tortillas
1/2
cup salad oil
3/4
cup chopped onion
1
pound Monterey jack cheese, grated
2
cups sour cream
1
teaspoon Lawry's Seasoned Salt
Lawry's Seasoned Pepper

 

 

Sauté 1/2 cup onion in 2 tablespoons salad oil until tender.  Add tomatoes, Mexican Rice Seasoning Mix and salsa jalapena, breaking up tomatoes.  Bring to a boil, reduce heat and simmer, uncovered, 15 to 20 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 1/2 cup of sauce in the bottom of 13x9x2-inch baking dish.  Arrange a layer of tortillas over the sauce (tortillas can overlap).  Top with 1/3 of 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 325 F. oven 25 to 30 minutes.  To serve, cut in squares. 

 

Makes 10 to 12 servings.