Mexican Torte

Ingredients:

5 - 8 1/2" flour tortillas

10 oz. package of frozen spinich, thawed and drained

16 oz. tub salsa dip or mix 1 1/2 cup sour cream, 4 oz. cream cheese, 1/4-1/2 cup salsa

1 jar salsa

8 ox. Mexican mix shredded cheese

15 oz. can black beans, drained and rinsed

Directions:

Coat 8 or 9" spring-form pan (or use a casserole dish) with oil. Place 1st tortilla in bottom. Cover with 1/4 cup salsa dip. Put 1/2 spinach over it, then 1/2 cup cheese.

Layer 2nd tortilla, pressing down to even top. Cover with 1/4 cup salsa dip, then black beans, then 1/2 cup cheese.

Layer 3rd tortilla, then 1/4 cup salsa dip, 3/4 cup salsa, then 1/2 cup cheese.

Layer 4th tortilla, then 1/4 cup salsa dip, remaining spinach, then 1/2 cup cheese.

Layer 5th tortilla, then 1/4 cup salsa dip (or more if you have it), the rest of the cheese and spoonfuls of salsa on top.

Put pan on cookie sheet and bake at 350 degrees for about 45 - 50 minutes. Remove from oven and let sit for 20 - 30 minutes before serving.

This recipe is flexible. It's not necessary to use exact amounts.

Credit: Mary Shoemaker