Ingredients for Lawry's Sour Cream Tortilla Casserole
- Onions
- Small amount of oil (for frying tortillas)
- 1 (14.5 ounce) can diced tomatoes
- Taco Seasoning Mix
- 1/4 cup chili salsa
- Corn Tortillas
- Monterey Jack Cheese
- 1 cup sour cream
- Seasoning Salt
- 1/4 teaspoon seasoned black pepper
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How to Make Lawry's Sour Cream Tortilla Casserole
- Sauté 1/2 cup chopped onion in 1 tablespoon of oil until tender.
- Add 1 (14.5 ounce) can diced tomatoes, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 cup of your favorite chili salsa.
- Simmer for 15-20 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and let cool completely.
- Lightly fry 8-10 (6-inch) tortillas in a small amount of oil until softened. Set aside.
- Pour 1/2 cup of the cooled tomato sauce into the bottom of a 13x9-inch baking pan.
- Arrange a layer of 4 tortillas over the sauce.
- Top with 1/3 of the remaining sauce, 1/3 of the cooked onions, and 1/3 cup of shredded cheddar cheese.
- Repeat layers twice more (tortillas, sauce, onions, cheese).
- In a small bowl, combine 1 cup sour cream and 1/4 teaspoon seasoned salt. Spread evenly over the top layer of cheese.
- Sprinkle lightly with 1/4 teaspoon seasoned black pepper.
- Bake at 325°F (160°C) for 25-30 minutes, or until heated through and bubbly.
- Let cool slightly before cutting into squares and serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
20g
Fat
75g
Carbs
6g