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Dina W

Sour Cream Taco Bake

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* Exported from MasterCook *


Sour Cream Taco Bake


Recipe By : More Healthy Homestyle Cooking by Evelyn Tribole

Serving Size : 8 Preparation Time :0:00

Categories : Casseroles Vegetarian


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 onions -- chopped

1 28-oz. can sodium-free chopped tomatoes -- drained

1 package taco seasoning mix -- (1-1/4 oz.)

12 corn tortillas -- (6" diameter)

3 cups shredded reduced-fat Monterey Jack cheese -- (12 oz.)

16 ounces fat-free sour cream -- (without gelatin)

1 teaspoon sodium-free seasoned salt



Coat a large nonstick skillet with nonstick spray and warm over medium-high heat. Add the onions and cook, stirring, for 5 minutes, or until tender. Add the tomatoes and taco seasoning mix. Bring to a boil. Reduce the heat to medium-low, cover, and cook, stirring occasionally, for 10 minutes, or until well-blended. Remove from the heat.


Preheat the oven to 325 degrees F. Lightly coat a 13" x 9" baking dish with nonstick spray. Spread a little of the tomato sauce in the dish. Arrange 4 of the tortillas on top of the sauce, tearing them to fit. Top with one-third of the remaining sauce and one-third of the cheese. Repeat the layering two more times.


In a small bowl, combine the sour cream and seasoned salt. Spread over the cheese to the edges of the dish. Sprinkle with paprika. Bake for 25 to 30 minutes, or until bubbly.


Makes 8 servings


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NOTES : Per serving, per recipe:

328 calories; 9 g. fat; 4 g. fiber; 30 mg. cholesterol




M.C. formatted by Dina (mdkbweiss@erols.com) on 11/25/00.



[This message has been edited by Dina W (edited 12-06-2000).]

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