1/2 c  Onion, chopped

      2 tb Salad oil

     28 oz Tomatoes (1 can)

      1 pk Mexican rice seasoning mix

      2 tb Salsa jalapena

     12    Corn tortillas

    1/2 c  Salad oil

    3/4 c  Onion, chopped

      1 lb Monterey Jack cheese, grated

      2 c  Dairy sour cream

      1 ts Salt, seasoned

           Pepper, seasoned
  1. Saute onion in 2 tablespoons salad oil until tender.

  2. Add tomatoes, seasoning mix and salsa jalapena, breaking up tomatoes.

  3. Bring mixture to a boil; reduce heat and simmer, uncovered, 15 to 20

  minutes. Set aside to cool.
  4. Fry tortillas lightly in a small amount of oil, 10 to 15 seconds on

  each side. (Do not let them get crisp.)
  5. Pour 1/2 cup sauce into the bottom of a 13x9x2-inch baking dish.

  6. Arrange a layer of tortillas over the sauce. (Tortillas can overlap.)

  7. Top with a third of the sauce, onions and cheese.

  8. Repeat the procedure twice, making 3 layers of tortillas.

  9. Combine sour cream and seasoned salt; spread over cheese to edges of

  dish.
  10. Sprinkle lightly with seasoned pepper.

  11. Bake, uncovered, in preheated 325C8F. oven 25 to 30 minutes.

  12. To serve, cut in squares.