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Cheese Tacos

Mexican.Chef's picture
  Onion 1 Medium, chopped
  Cooking oil 4 Tablespoon
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Canned green chili peppers 4 Ounce, rinsed, seeded, and chopped (1 Can)
  Dried oregano 1 Teaspoon, crushed
  6 inch tortillas 12
  Monterey jack cheese/Longhorn cheese 8 Ounce
  Dairy sour cream 1 Cup (16 tbs)

Cook onion in 2 tablespoons oil till tender but not brown.
Stir in undrained tomatoes, chili peppers, and oregano.
Simmer about 20 minutes till very thick.
In skillet dip each tortilla in 2 tablespoons hot oil about 10 seconds or just till limp.
Drain on paper toweling.
Cut cheese into 12 strips.
Place 1 strip of cheese and 2 tablespoons sauce down center of each tortilla; overlap edges.
Arrange on baking sheet, seam side up.
Bake, covered, in 350° oven for 8 minutes.
Uncover; bake 3 to 4 minutes more.
Open tortillas and add sour cream; roll up.

Recipe Summary

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3200 Calories from Fat 1760

% Daily Value*

Total Fat 205 g315.2%

Saturated Fat 86.2 g431.1%

Trans Fat 0 g

Cholesterol 359.6 mg119.9%

Sodium 4984.7 mg207.7%

Total Carbohydrates 249 g82.9%

Dietary Fiber 45 g179.9%

Sugars 31.4 g

Protein 108 g215.6%

Vitamin A 147.8% Vitamin C 167.2%

Calcium 246.2% Iron 97.9%

*Based on a 2000 Calorie diet


Cheese Tacos Recipe