1/2 c Onion, chopped

2 tb Salad oil

28 oz Tomatoes (1 can)

1 pk Mexican rice seasoning mix

2 tb Salsa jalapena

12 Corn tortillas

1/2 c Salad oil

3/4 c Onion, chopped

1 lb Monterey Jack cheese, grated

2 c Dairy sour cream

1 ts Salt, seasoned

Pepper, seasoned 1. Saute onion in 2 tablespoons salad oil until tender.

2. Add tomatoes, seasoning mix and salsa jalapena, breaking up tomatoes.

3. Bring mixture to a boil; reduce heat and simmer, uncovered, 15 to 20

minutes. Set aside to cool. 4. Fry tortillas lightly in a small amount of oil, 10 to 15 seconds on

each side. (Do not let them get crisp.) 5. Pour 1/2 cup sauce into the bottom of a 13x9x2-inch baking dish.

6. Arrange a layer of tortillas over the sauce. (Tortillas can overlap.)

7. Top with a third of the sauce, onions and cheese.

8. Repeat the procedure twice, making 3 layers of tortillas.

9. Combine sour cream and seasoned salt; spread over cheese to edges of

dish. 10. Sprinkle lightly with seasoned pepper.

11. Bake, uncovered, in preheated 325øF. oven 25 to 30 minutes.

12. To serve, cut in squares.