1 (1 ounce) package taco seasoning mix
2 (3 ounce) cans diced jalapeno peppers
1 (6 ounce) can tomato sauce
sour cream
1 (8 ounce) can sliced green chile peppers, drained
1/4 cup chopped onion
1 (8 ounce) package shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C).
Place taco seasoning mix in a blender or food processor, and puree until smooth. Transfer to a medium mixing bowl; mix in jalapeno peppers, tomato sauce, sour cream, green peppers, onion, and cheese. Transfer to a 4 to 6 inch round jug container. Add water to punch mixture at edges. Stir until mixture is completely mixed together. Fill container with mixture. Cover and refrigerate overnight.
A trip to the great section of your grocery store or the internet is a must. I didn't have keylime, so I used warm drawing from the fridge or freezer. You must pack in tomatoes, peppers, onions, and jalapenos; it will cook them overnight. I stirred my flour and salt just before I warmed them up in the microwave to prevent over-topping. In the Sunday morning, I threw everything in a ziplock bag and hurriedly put it in the freezer. I thawed the tortillas and added the cheese at the 15 minute mark. They came out of the freezer very crispy and delicious. My husband said they were even better than the taco shells. Seriously, bacon, egg, and cheese crammed into a square shape is a feast, and this is the second time we've tried it. You may have to adjust the cooking time depending upon
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