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Cheesy Taco Casserole
1 Tbsp. vegetable oil
1 cup chopped onion
1 jar (16 oz.) Ortega® Thick & Chunky Salsa
1 can (10 oz.) Ortega® Enchilada Sauce
1 pkg. (12) Ortega® Taco Shells, broken into pieces
1½ cups Sargento® ChefStyle Shredded Mild Cheddar Cheese, divided
Garnish suggestions: sour cream, Ortega® Pickled Jalapeño Slices, chopped avocados. Preheat oven to 350° F. Heat vegetable oil in large skillet over med.-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 an ungreased 13 x 9 x 2" baking dish. Top with half of the salsa mixture and half of cheese; repeat layers. Bake for 10 to 15 min. or until cheese is melted. Garnish with sour cream, jalapeños and avocado.
Yield: 8 servings.
One cannot think well, love well, sleep well, if one has not dined well.
- Virginia Woolf
After cleaning the tops of kitchen cupboards, put some newspapers down, then all you have to do is periodically change the newspapers.
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