Recipes for the South Beach Diet or Other Good Carb Diets

1/2 cup chopped onion
2 tablespoons canola oil
1 can (28 ounces) whole peeled tomatoes, drained and cut up
1/4 cup chunky salsa
1 package taco seasoning
12 whole-wheat tortillas
Canola oil
3/4 cup chopped onion
1 pound Monterey Jack cheese, grated
1-1/2 cups sour cream
Pepper

Directions
In medium skillet, sauté 1/2 cup onion in 2 tablespoons oil until tender. Add tomatoes, salsa, and taco seasoning. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. In small skillet, fry tortillas lightly one at a time, in small amount of oil, 10-15 seconds on each side. In bottom of 13×9x2-inch baking dish, pour 1/2 cup sauce. Arrange layer of 4 tortillas over sauce; top with 1/3 of remaining sauce, 1/3 of onion, and 1/3 of cheese. Repeat layers 2 times. Spread sour cream over cheese. Sprinkle lightly with pepper. Bake in 325 F. oven 25-30 minutes or until heated through and cheese melts.

Serves 10-12 (cut into squares)

Filed under: Meatless, Main Dishes, Phase 2