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1 tablespoon oil 1 onion, chopped 1 jar (16 ounces) salsa 1 can (10 ounces) enchilada sauce 1 package (12 ounces) taco shells, broken into pieces 2 cups shredded cheddar cheese Sour cream, sliced jalapeños and chopped tomatoes for garnish |
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Heat the oil in a skillet and cook the onion until soft. Add the salsa and enchilada sauce. Bring to boil and cook,
stirring constantly, about 2 minutes. In a 13x9-inch baking pan, place half of the broken taco shells. Top with half of the salsa mixture and half of the shredded cheese. Repeat layers. Bake at 350 degrees F about 10 minutes. Top with additional cheese and bake about 5 more. |
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