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Putting this dish together and chilling it the night before gives the tortillas time to soak up the batter, which makes the strips puff when baked the next day. 1 C. bottled salsa Combine salsa and beans in a bowl. Place one-third of tortilla strips in an 11 x 7 inch baking dish coated with cooking spray. Top with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with one-third of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips Combine sour cream and next 4 ingredients (sour cream through eggs); stir with a whisk. Stir in onions. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight. Preheat oven to 350o. Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350o for 20 minutes. Cover and bake an additional 15 minutes or until lightly browned. Yield: 6 servings.
Copyright 2003 The Bread Beckers, Inc.© This page modified on 07/03/07 . Comments or questions? |