Tex Mex Torta
This layered torta puts a delicious Tex Mex twist on lasagna.PRINT RECIPE
- 4 Azteca® Flour Tortillas
- 1 cup salsa
- Nonstick cooking spray
- 6 ounces (1 1/2 cups) shredded Cheddar cheese
- 1 cup refried beans
- 1 can (4 ounces) chopped green chiles, undrained
- 1/4 cup sliced ripe olives
- 1 cup chopped tomato
Preheat oven to 350° F. Remove tortillas from refrigerator; set aside. Spray a 9″ pie pan with nonstick cooking spray.
Mix together beans, chiles, and tomatoes. Place 1 tortilla in pie pan. Spread with 1/4 bean mixture. Top with 1/4 of salsa & 1/4 of shredded cheese. Place second tortilla on top of the cheese & repeat three times. Top last layer with sliced black olives. Cover loosely with foil. Bake 25-30 minutes until heated through and cheese is melted. Cut into 4-6 wedges to serve.