Cheesy Taco Casserole

By ghinman

Ingredients

• 1 tbs, vegetabke oil
• 1 cup of chopped onion
• 1 3/4 cups (16 oz. jar) Ortega Thick and Creamy Salsa
• 1 1/4 cups (10 oz. can) Ortega Enchilada Sauce
• 1 pkg. (12) Ortega Taco Shells, broken into pieces
• 1 1/2 cups (6 oz.) Sargento ChefStyle Mild Cheddar or Taco Blend Shredded Cheese, divided
• Garnish of Ortega Jalapenos, chopped avacado, sour cream

Preparation

Step 1

Preheat oven to 350 degrees.
Heat vegetable oil in a 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 about 3 or 4 minutes.

Leyer half of taco shell pieces in ungreased 13x9 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. Garmish with jalapenos, avocado and sour cream.