Jack in the Box Taco Casserole

20-22 Jack in the Box tacos 1 28-ounce can enchilada

sauce 3 cups shredded cheese Chopped scallions to top,

optional

Instructions: Build the casserole in a 9-by-13-inch baking dish that has been lightly coated with non-stick cooking spray. Lay down first layer of tacos (about 6) and top with

¹/3 of the enchilada sauce and a cup of cheese. Repeat for three layers. Sprinkle the top layer of cheese with some scallions and bake in a 350 degree oven until the cheese is melted and the casserole slightly bubbling.

Notes: You certainly can add chopped white onion in the layers as well as black olives. Use as much cheese as you want depending on how gooey you like your casserole. Enchilada sauces vary in taste; my favorite is the Las Palmas brand (it’s excellent, opt for the hotter version if your store carries it). If you’re not going to make your casserole soon after buying your JITB tacos in bulk, remove them from the paper sacks and place in a large resealable plastic bag and refrigerate. The tacos tend to stick to the paper the longer they sit.