Cheesy Taco Casserole Recipe - Cooking Index
Cheesy Taco Casserole Recipe - Cooking Index
| 1 tablespoon | Vegetable oil | |
| 1 cup | Chopped onion - (1 small) | |
| 1 3/4 cups | Ortega thick & chunky salsa - (16-oz jar) | |
| 1 1/4 cups | Ortega enchilada sauce - (10-oz can) | |
| 1 x | Ortega taco shells - (12 ea) - broken into pieces | |
| 1 1/2 cups | Sargento ChefStyle mild cheddar or | |
| Taco blend shredded cheese - (6 oz) - divided | ||
| Garnish Suggestions | ||
| Sour cream | ||
| Ortega pickled jalapeño slices | ||
| Chopped avocados |
Preheat oven to 350 degrees.
Heat vegetable oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 3 to 4 minutes.
Layer half of taco shell pieces in ungreased 13- by 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers.
Bake for 10 to 15 minutes or until cheese is melted. Garnish with sour cream, jalapeños and avocado.
This recipe yields 8 servings.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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