MEXICAN STRATA

2 to 3 cups good-quality tomato salsa
10 to 12 6-inch corn tortillas
2 cups grated Monterey Jack cheese
1 16-ounce can kidney beans in chili sauce
Sliced olives, sour cream, fresh cilantro (optional)

Heat oven to 450 degrees.  Lightly grease an 8-inch (or 9-inch) cake pan.

Spread about 1/4 cup of salsa on the bottom of the pan.  Top with a tortilla.  Sprinkle with cheese, then a generous tablespoon of salsa and of beans.  Repeat layers, using most of the cheese, most of the salsa and all of the beans.  Spread the top with salsa and sprinkle with cheese.  Bake for 15 minutes or until the cheese melts and the tomato mixture bubbles.  Cut into wedges.

Serves 3 or 4.

Serve with extra salsa (warm it first) and pass olives, sour cream and cilantro, if desired.