Fish

Sour Cream Taco Bake is for Dinner.

Sour Cream Taco Bake takes 15 minutes to prepare.

Sour Cream Taco Bake takes 25 minutes to cook.

Sour Cream Taco Bake makes 8 servings.

The ingredients for Sour Cream Taco Bake are:

1 c. chopped onion
1, 28 oz. can diced tomatoes, drained (or 2, 15 oz. cans)
1 package reduced sodium taco seasoning
12 corn tortillas (6" diameter)
7 oz. cheese (can use monterey jack, etc.-- we found a chipotle cheddar)
1, 16 oz. container fat free sour cream
1 tsp. seasoned salt
paprika

Here is how you make Sour Cream Taco Bake:

In a large nonstick skillet, add diced onions and cook until soft. Add tomatoes, taco seasoning, and drained and rinsed pinto beans. Bring to a boil. Reduce heat to medium low, cover and cook about 10 min or until blended.Preheat oven to 325. Coat 9x13" baking dish with nonstick spray. Spread a little of the sauce in the bottom of the pan and top w/ 4 of the tortillas, cut to fit (I cut them in half, and make 2 "squares" with the flat sides). Top w/ 1/3 of the remaining sauce and 1/3 of the remaining cheese. Repeat the layering 2 more times.In a small bowl (or the container) combine the sour cream & seasoned salt. Spread over the cheese to the edges of the dish. Sprinkle with paprika. Bake for 25-30 minutes, or until bubbly.Makes 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user MYSHELLE10.

The nutritional information for Sour Cream Taco Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 347.5

• Total Fat: 9.5 g
• Cholesterol: 26.0 mg
• Sodium: 882.5 mg
• Total Carbs: 46.2 g
• Dietary Fiber: 8.3 g
• Protein: 16.0 g

Sour Cream Taco Bake is Mexican cuisine.