Mexican Stewed Tomatoes

• 1 cup onions chopped
• 1 cup chopped celery
• 3 cloves crushed garlic
• 3 tablespoons olive oil
• 1 cup lemon juice
• 1 1/2 quarts canned tomatoes
• 1 cup taco sauce mild
• 1 teaspoon salt

1. Mix together in large bowl, and marinate for at least an hour:
2. In 9"x13" casserole, line bottom with crushed tortilla chips (no salt variety if possible), brand name available at Kroger's is "El Comal").
3. Pour tomato mixture over chips. Top with shredded Mozzarella or Jack cheese Top with another layer of crushed tortilla chips. Bake 30 to 35 minutes at 350 degrees. Let sit for five minutes before cutting into squares. Serve with Mexican "green" sauce or red taco sauce at table.
4. Leftover Use: Shred chicken or beef on plate, top with leftover squares, heat in microwave or oven. Top with scrambled eggs. Serve with green or red Mexican sauce.

onions, celery, garlic, olive oil, lemon juice, tomatoes, taco sauce, salt

Taken from www.yummly.com/recipe/Mexican-Stewed-Tomatoes-1663749 (may not work)