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Sour Cream Taco Bake

Source of Recipe

Penny


List of Ingredients

2 medium Onions -- chopped
28 ounces Tomatoes, low sodium -- canned, drained
1 1/4 ounces Taco Seasoning Mix
12 medium Corn Tortillas -- (6" diameter)
3 cups Monterey Jack Cheese -- (12 ounces)
16 ounces Sour Cream, imitation -- fat free, gelatin free
1 teaspoon Seasoned Salt
Paprika




Recipe

Coat a large nonstick skillet with nonstick spray and warm over medium-high
heat. Add the onions and cook, stirring, for 5 minutes, or until tender. Add
the tomatoes and taco seasoning mix. Bring to a boil. Reduce the heat to
medium-low, cover, and cook, stirring occasionally, for 10 minutes, or until
well-blended. Remove from the heat. Preheat the oven to 325 degrees F.
Lightly coat a 13" x 9" baking dish with nonstick spray. Spread a little of
the tomato sauce in the dish. Arrange 4 of the tortillas on top of the
sauce, tearing them to fit. Top with one-third of the remaining sauce and
one-third of the cheese.
Repeat the layering two more times. In a small bowl, combine the sour cream
and seasoned salt. Spread over the cheese to the edges of the dish. Sprinkle
with paprika. Bake for 25 to 30 minutes, or until bubbly.