Oaxacan Red
This is my version of a dish served at Tico's Restuarant in Lincoln, NE.
4 flour tortillas
2 large ripe tomatos, sliced
12 packets of Taco Bell Mild sauce
3 cups Mexican blend cheese
This dish can be easily scaled up to make a larger batch. Butter a 2 qt Corningware casserole.
Lay one tortilla in the bottom of the dish. Open 3 packets of the Taco Bell sauce and spread on the tortilla. Put a layer of sliced tomatos on the tortilla, then put a generous layer of Mexican blend cheese on top of the tomatos. Continue to layer a tortilla, Taco Bell sauce, tomatos, and cheese two additional times. Top with the last tortilla, Taco Bell sauce, and cheese. Bake at 350 degrees for 35-40 minutes until bubbly. To serve, top with finely shredded iceberg lettuce and sliced black olives.
4 flour tortillas
2 large ripe tomatos, sliced
12 packets of Taco Bell Mild sauce
3 cups Mexican blend cheese
This dish can be easily scaled up to make a larger batch. Butter a 2 qt Corningware casserole.
Lay one tortilla in the bottom of the dish. Open 3 packets of the Taco Bell sauce and spread on the tortilla. Put a layer of sliced tomatos on the tortilla, then put a generous layer of Mexican blend cheese on top of the tomatos. Continue to layer a tortilla, Taco Bell sauce, tomatos, and cheese two additional times. Top with the last tortilla, Taco Bell sauce, and cheese. Bake at 350 degrees for 35-40 minutes until bubbly. To serve, top with finely shredded iceberg lettuce and sliced black olives.
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