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.