Tex-Mex Torta

Description
Mexican Lasagna
 * Contributed by World Recipes Y-Group This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * 1 (16-oz.) jar salsa, mild, medium, or hot
 * 1 medium onion, diced
 * 1 (11-oz) can corn, drained
 * ½ 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
 * 1½ cups Monterey jack or cheddar cheese

Directions

 * 1) Preheat oven to 350°F with the rack in the middle position.
 * 2) Spray a 2½ 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 ⅓ of the salsa mixture and ⅓ 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.
 * 11) To serve, remove from freezer and let sit 1 hour.
 * 12) Bake at 350°F for 1 hour to 1 hour and 15 minutes, or until bubbly and hot.