Recipe by Not-2-Sweet
This recipe is an inexpensive but filling side dish that was served at Lawry's California Center before closing its doors. It's from "Dear S.O.S. Thirty Years of Recipe Requests to the Los Angeles Times". It isn't low cal by any means, but every dieter needs a day off once in a while--and this is a splurge that is worth every bite! Heck, I'll run an extra mile for this!
Top Review by naydawn
I loved this dish and so did my one year old. The three year on the other hand refused to try it. I just used regular salsa because that's what we had and to save time and cut the calories I didn't fry the tortillas. I just layered it all in and baked it. I also used light sour cream. Will definitely make this again, maybe next time add ground beef to make it more of an entree than a side dish. Thanks for posting.
- 1 1⁄4 cups chopped onions
- 1⁄3 cup oil
- 1 (28 ounce) can tomatoes
- 1 (1 1/2 ounce) package taco seasoning mix
- 2 tablespoons chile salsa
- 12 corn tortillas
- 1 lb monterey jack cheese, shredded
- 2 cups sour cream
- 1 teaspoon seasoning salt
- seasoned pepper, to taste
Directions See How It's Made
- Saute 1/2 cup onion until tender.
- Add tomatoes, seasoning mix, and chile salsa.
- Simmer 15 to 20 minutes.
- Set aside to cool.
- Fry tortillas lightly in small amount of oil, just until soft.
- Pour 1/2 cup sauce into bottom of 13x9-inch baking pan.
- Arrange layer of 4 tortillas over sauce (tortillas can overlap).
- Top with 1/3 of remaining sauce, 1/3 of remaining onions, and 1/3 of cheese.
- Repeat layering procedure twice.
- Combine sour cream and seasoned salt, spread over cheese to edge of pan.
- Sprinkle lightly with seasoned pepper.
- Bake at 325 degrees for 25 to 30 minutes.
- Cut into squares.