Tortilla Pie

This is a simple yet tasty 6-ingredient Mexican-style dish that was given to me years ago by a neighbor.  You can make it as spicy as you want depending on the "heat" of the salsa you use.  Tastes great as a vegetarian/meatless dish, however, you can add in chicken if you prefer a different flavor.

  
Ingredients:
1 jar of salsa (I use medium spiciness)
1 can (8 oz.) tomato sauce
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) corn, drained (I don't like canned corn, so I measured out approx. 15 oz. of frozen corn)
4 tortillas (10" is the best size)
6 oz. shredded cheese (Monterey Jack, Cheddar, Mexican; you choose)
sour cream
**chicken, cooked and shredded or cubed, can be added to this recipe if desired.

Baking Temperature: 500 degrees
Baking Time 10-12 minutes, until top is golden and cheese melts in the middle layers

Gather all your ingredients.  (You'll notice double the ingredients in my picture as I doubled the recipe.)

In a small bowl, mix salsa and tomato sauce.  In a medium bowl, mix beans and corn.

Place 1 tortilla in your baking dish (you can bake this in any pan; I prefer a round cake pan).  Spread 1/3 of the salsa/tomato mixture on top of it, followed by 1/3 of the bean/corn mixture, then sprinkling with 1/3 of the cheese.  Top with another tortilla and repeat this process 2 more times, ending with the last tortilla.

Place in the preheated oven and bake.  If the top tortilla starts to get too brown yet the filling is not warm enough, you can simply cover the top of the dish loosely with a piece of tin foil.  By the way, the top tortilla shrinks a bit!

After baking, allow the dish to sit for about 5 minutes.  At that time, you can cut into it and serve it up.  Garnish with some sour cream and enjoy!