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Baked sour cream tacos
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| Artist: |
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| Categories: |
Baked, Central American, Cheese, Mexican, North American, South American, Stuffed Dishes, Tacos |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 12
| | Tortillas | | | Oil for frying | | | Sauce: | | 2
| tbsp | Oil | | 2
| tbsp | Salsa Jalapena or your | | | -favorite chili relish | | 1
| small | Onion, chopped | | 1
| can | Solid pack tomatoes, Chopped | | | Salt | | 1
| lbs | Monterey Jack cheese, cubed | | 1
| tsp | Rubbed oregano | | 1
| pint | Sour Cream, salted |
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Procedures:
| 1 | For sauce, wilt onion in hot oil. | | 2 | Add tomatoes, oregano, salsa, and salt. | | 3 | Cook for 15 or twenty minutes. | | 4 | Set aside. | | 5 | Fry tortillas lightly in oil, put some of the sauce and a piece of cheese on each one and roll. | | 6 | Arrange in a buttered shallow glass baking dish. | | 7 | Pour remaining sauce over tacos, top with cheese and spoon sour cream over all. | | 8 | Bake at 325°F. for 25 to 30 minutes. | | 9 | Serves 6 to 12 |
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