1/2 cup olive oil
1 pound sliced onion
3 medium ripe tomatoes, pitted and chopped
1 medium onion, diced
1 teaspoon dried oregano
1 cup crushed corn tortilla chips
1 (8 ounce) can tomato sauce
1 (4 ounce) can diced tomatoes with green chilies
1 (8 ounce) can diced jalapeno peppers
3 (5 ounce) cans taco seasoning mix
1 (1 ounce) package instant ramen noodles
1/2 teaspoon Worcestershire sauce
Heat olive oil in a large skillet over medium heat. Saute onion and tomato in olive oil and then place tomato mixture in pan with tomato sauce. Heat until tomatoes are almost softened. Reduce heat to medium. Stir in onion mixture and cook about 5 minutes, stirring constantly. Pour over fruit mixture in another pan and sprinkle with crushed corn tortilla chips, tomato sauce and diced tomatoes with green chilies. Cover and chill overnight.
Preheat oven to 350 degrees F (175 degrees C). Brush bottom and sides of casserole with cooking spray. Stir together tomato mixture, tomato sauce and 1 1/4 cup chopped tomatoes with Worcestershire sauce and sprinkle over baster top of casserole.
Bake in preheated oven for about 30 minutes until bubbly and edges start to brown.
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