Category : International Cuisine
Author : cyberguy
Hits : 2542
Date : 14/03/2001
1 tbsp vegetable oil 1 cup (1 small) chopped onion 1 3/4 cups (16 oz jar) Salsa 1 1/4 cups (10 oz can) Enchilada Sauce 1 pkg. (12) Taco Shells, broken into pieces 1 1/2 cups (6 oz) Mild Cheddar or Taco Blend Shredded Cheese, divided Garnish suggestions: sour cream, Pickled Jalapeno Slices, chopped avocados
PREHEAT oven to 350 F.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 x 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.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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