Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 325øF. oven 25 to 30 minutes. 12. To serve, cut in squares.

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