2 to 3 cups good quality tomato salsa
10 to 12 corn tortillas
2 cups grated Monterey Jack cheese
1--16 oz. can kidney beans in chili sauce
sliced olives
sour cream
fresh cilantro (optional)
Heat oven to 450 degrees
Lightly grease an 8 inch cake pan
Spread about 1/2 cup salsa on the bottom of the pan.
Top with a tortilla. Sprinkle with cheese; then a generous helping of salsa and beans.
Repeat layers, using most of cheese, most of salsa and all of the beans.
Spread the top with salsa and sprinkle with cheese. Bake for 15 min or until cheese melts and tomato mixture bubbles. Cut into wedges.. Serve with extra salsa (warmed), and pass olives, sour cream and cilantro, if desired.
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