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MEXICAN CASSEROLE DISH 
1 med. onion, chopped
2 tbsp. oil
1 c. (1 lb. 12 oz.) tomatoes
1 pkg. Spanish rice mix or enchilada seasoning mix
1/2 tsp. seasoned salt
1 c. (4 oz.) diced green chilies
1 pkg. (6 1/4 oz.) tortilla chips
1 lb. grated Jack cheese
1 c. sour cream
1/2 c. grated Cheddar cheese

Saute onions in oil. Add chopped tomatoes, seasoning mix, seasoned salt, diced chilies. Simmer 10 to 15 minutes. Butter shallow 2 quart casserole.

Layer: 1/2 chips, sauce, Jack cheese. Repeat layers once. Bake at 325 degrees for 30 minutes. Top with sour cream and Cheddar cheese and bake 10 minutes longer. Let set a few minutes. Ground beef may be added.

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