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1/2 cup chopped onion
2 tablespoons vegetable oil
1 can (10 oz) OLD EL PASO Tomatoes and Green Chilies
1 teaspoon dried oregano, crushed
8 ounces Monterey Jack or longhorn Cheddar cheese
12 OLD EL PASO Taco Shells
1 avocado, peeled and cut in 12 wedges
Shredded lettuce
Diced tomato
1 cup dairy sour cream
Cook onion in hot oil until transparent. Stir in tomatoes and green chilies and oregano. Simmer 20 minutes or until very thick; keep warm.
Cut cheese into 12 strips. Place one strip cheese in each taco shell. Arrange on baking sheet. Bake, uncovered, in 350 deg F. preheated oven for 7-8 minutes, or until cheese starts to melt. Top cheese with a spoonful of tomato and chilies mixture, an avocado slice, lettuce and tomato, and a dollop of sour cream. |
