Tex-Mex Tortilla Casserole

Heat oil in a wok or large skillet over medium-high heat. Add the diced onion and stir-fry until tender and slightly golden, about 3-4 minutes.

Add the diced tomatoes, taco seasoning mix, and chile salsa to the wok. Stir everything together and let it simmer for 15-20 minutes until the sauce thickens slightly. Set aside to cool.

Heat a thin layer of oil in a clean wok or large skillet over medium heat. Working in batches, quickly fry each tortilla just until it softens and becomes pliable, about 10-15 seconds per side. Don't let them get crispy - you want them flexible for layering. (The tortillas should be soft and warm, not crispy. This step makes them easier to layer and prevents cracking.)

Preheat oven to 325°F. Pour half a cup of the tomato sauce into the bottom of a 13x9-inch baking dish.

Arrange 4 tortillas over the sauce in the baking dish. Top with one-third of the remaining sauce, one-third of the remaining diced onion, and one-third of the shredded cheese.

Repeat the layering process two more times: tortillas, sauce, onions, cheese. You should end up with three complete layers.

In a small bowl, mix the sour cream with seasoning salt. Spread this mixture evenly over the top layer of cheese, going all the way to the edges of the pan. Sprinkle lightly with seasoned pepper.

Bake for 25-30 minutes until the casserole is heated through and the sour cream topping is set. Let rest for 5 minutes, then cut into squares to serve.