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Cheesy Taco Casserole




Source of Recipe


Source: Ortega�


List of Ingredients




1 tablespoon vegetable oil

1 cup (1 small) chopped onion

1 3/4 cups (16-ounce jar) Ortega Thick & Chunky Salsa

1 1/4 cups (10-ounce can) Ortega Enchilada Sauce

1 package (12) Ortega Taco Shells, broken into pieces

1 1/2 cups (6 ounces) Sargento ChefStyle Mild Cheddar or Taco Blend Shredded Cheese, divided


Garnish suggestions: sour cream, Ortega Pickled Jalape�o Slices, chopped avocados



Recipe



Preheat oven to 350 degrees F.


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 x 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, jalape�os and avocado.