Recipe for Baked Sour Cream Tacos


12 tortillas
1 oil for frying
1 sauce:
2 tablespoon oil
2 tablespoon salsa jalapena or your favorite chi; li relish
1 small onion, chopped
1 can solid pack tomatoes, chopped
1 salt
1 lb monterey jack cheese, cubed
1 teaspoon rubbed oregano
1 pint sour cream, salted


For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and salt. Cook for 15 or twenty minutes. Set aside. Fry tortillas lightly in oil, put some of the sauce and a piece of cheese on each one and roll. Arrange in a buttered shallow glass baking dish. Pour remaining sauce over tacos, top with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30 minutes.

6 servings

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