Cheesy Taco Casserole

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped onion - (1 small)
1 3/4 cups	414ml	Ortega thick & chunky salsa - (16-oz jar)
1 1/4 cups	296ml	Ortega enchilada sauce - (10-oz can)
1		Ortega taco shells - (12 ea) - broken into pieces
1 1/2 cups	355ml	Sargento ChefStyle mild cheddar or
		Taco blend shredded cheese - (6 oz) - divided
		Garnish Suggestions
		Sour cream
		Ortega pickled jalapeño slices
		Chopped avocados

Recipe Instructions

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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