Tex-Mex Torta

Ingredients

 * 1 (16-oz.) jar salsa—mild, medium, or hot
 * 1 medium Onion, diced
 * 1 (11-oz) can corn, drained
 * 1/2 cup black olives, cut in half (I use a whole can)
 * 1 lb. lean hamburger or ground Turkey, cooked and drained
 * 6 large flour or corn tortillas (I like the flour tortillas)
 * 1 or 2 cans refried beans
 * 1 1/2 cups Monteray Jack or Cheddar Cheese

Directions

 * 1) Preheat oven to 350 degrees with the rack in the middle position.
 * 2) Spray a 2 1/2 quart ovenproof dish with non-stick cooking spray.
 * 3) Place the salsa in a strainer and press out as much liquid as possible (you can use this liquid to zip up spaghetti sauce).
 * 4) In a medium mixing bowl, combine the salsa, Onion, corn, olives, and hamburger or Turkey.
 * 5) Spread each tortilla with refried beans and place two tortillas in the dish with the bean side facing up.
 * 6) Cover with 1/3 of the salsa mixture and 1/3 of the Cheese.
 * 7) Place two more tortillas on top and repeat with a layer of salsa mixture and Cheese.
 * 8) Top with remaining two tortillas and remaining salsa mixture and Cheese.
 * 9) Bake 45 minutes or until the Cheese is bubbling and a knife inserted in the center comes out hot.
 * 10) TO FREEZE: Freeze torta unbaked. To serve, remove from freezer and let sit 1 hour.
 * 11) Bake at 350 degrees for 1 hour to 1 hour and 15 minutes, or until bubbly and hot

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