Cheesy Taco Casserole 1 tablespoon vegetable oil 1 cup (1 small) chopped onion 1 3/4 cups (16-ounce jar) ORTEGA® Thick & Chunky Salsa 1 1/4 cups (10-ounce can) ORTEGA® Enchilada Sauce 1 package (12) ORTEGA® Taco Shells, broken into pieces 1 1/2 cups (6 ounces) SARGENTO® ChefStyle Mild Cheddar or Taco Blend Shredded Cheese, divided Garnish suggestions: sour cream, ORTEGA® Pickled Jalapeņo 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, jalapeņos and avocado. Makes 8 servings ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe used with permission from Ortega and www.ortega.com.