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Tabanero Taco Casserole

 

1 TB vegetable oil

1 cup chopped onion

1 16-ounce jar Thick & Chunky Salsa

1 Bottle Tabanero Hot Sauce Picante Sauce

1 package Taco Shells, broken into pieces

1 1/2 cups Mild Cheddar or Taco Blend Shredded Cheese

 

You should heat the oven to 350 Degrees

  • 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/hot sauce mixture and half of cheese; repeat layers.
  • BAKE for 10 to 15 minutes or until cheese is melted.
  • Garnish with sour cream, jalapeños and avocado.

There are additional add-on to this we didn’t try, you can throw in some rice or beans to the mixture.  We aren’t giant bean fans in the Lindenhurst house, but rice would have been a great addition.

Tabanero Taco Casserole from Sauce Authority

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