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Tattered Sombrero

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  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1/4 cup plus 1 tablespoon oil, divided
  • 2 (10 ounce) cans Ro*Tel tomatoes and chiles
  • 1 (16 ounce) can tomatoes
  • 1 tablespoon coriander
  • Salt and pepper, to taste
  • 24 corn tortillas
  • 2 pounds Monterey jack cheese, grated


  1. Cook onions and garlic in 1 tablespoon oil until tender. Add Ro*Tel, tomatoes, coriander, salt and pepper and simmer 10 minutes.
  2. Heat 1/4 cup oil in small fry pan. Dip one corn tortilla at a time in hot oil just long enough to soften. Stack on paper towels and cut into fourths. Layer tortillas, sauce and cheese in baking dish.
  3. Bake at 350 degrees F for 25 minutes, or until heated through.
  4. Serve hot with sour cream on top, if desired.

Serves 6.