Lawry's Sour Cream Tortilla Casserole |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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! Ingredients:
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:
1. Saute 1/2 cup onion until tender.
2. Add tomatoes, seasoning mix, and chile salsa.
3. Simmer 15 to 20 minutes.
4. Set aside to cool.
5. Fry tortillas lightly in small amount of oil, just until soft.
6. Pour 1/2 cup sauce into bottom of 13x9-inch baking pan.
7. Arrange layer of 4 tortillas over sauce (tortillas can overlap).
8. Top with 1/3 of remaining sauce, 1/3 of remaining onions, and 1/3 of cheese.
9. Repeat layering procedure twice.
10. Combine sour cream and seasoned salt, spread over cheese to edge of pan.
11. Sprinkle lightly with seasoned pepper.
12. Bake at 325 degrees for 25 to 30 minutes.
13. Cut into squares.
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