Cheese Taco Casserole

By ghinman

Ingredients

• 1 tbs. vegetable oil
• 1 amall onion, chopped
• 1 3/4 cups, 16 oz. jar, thick and chunky salsa
• 1 1/4 cups, 10 oz., Enchilada Sauce
• 1 pkg. Taco shells, broken into pieces
• 1 1/2 cups, 6 oz., Sargento Chef Style Mild Cheddar or
• Taco Blend Shredded Cheese, divided

Details

Servings 8

Preparation

Step 1

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 13X9 in. baking dish. Top with half of salsa mixture and half of cheese; repeat layers.
Bake for 10 to 15 min. or until cheese is melted. Garmish with jalapenos, avocado and sour cream.