In today’s busy world, one can’t have too many easy casserole recipes. This is a snap to make and is meatless to boot!

Ingredients

  1 Tbs vegetable oil

  1 cup chopped onion (1 small)

  1 3/4 cups ORTEGA® Thick & Chunky Salsa (16-ounce jar)

  1 1/4 cups ORTEGA® Enchilada Sauce (10-ounce can)

  12 ORTEGA® Taco Shells 1 package

  1 1/2 cups SARGENTO® ChefStyle Mild Cheddar or Taco Blend Shredded Cheese

  Garnish suggestions: sour cream, ORTEGA® Pickled Jalapeño Slices, chopped avocados

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Directions

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.