SOUTHWESTERN LASAGNA TORTA

1 onion

1 lb. ground pork (or beef)

1 packet taco seasoning

2 cups prepared salsa

8 corn tortillas (6 inch) cut crosswise in quarters

10 oz. frozen peas, thawed

1 3/4 cups shredded sharp cheddar cheese

1 cup refried beans

1/3 cup drained sliced pickled jalapeno chiles

1 cup sour cream

1/4 finely-chopped cilantro

 

In a large skillet, cook the onion until golden and tender and pork until no longer pink.  Sprinkle in taco seasoning with 1/2 cup water and simmer, stirring, until saucy, 1 to 2 minutes.  Remove from heat. 

 

Preheat oven to 400 degrees.  Lightly grease a round 9-inch deep-dish pie pan.  Add 1/2 cup salsa to the bottom of the pan and tilt to coat.  Arrange a third of the tortilla pieces on top, overlapping slightly to make an even layer.  Top with half of the meat mixture and half of the peas, then sprinkle with 1/3 cup cheese.  Add another layer of tortilla pieces, 1/2 cup salsa and the refried beans; sprinkle with the jalapenos and 1/3 cup cheese.  Layer with the remaining tortilla pieces, meat mixture and peas; sprinkle with 1/3 cup cheese. 

 

Cover the pan snugly with foil, set on a baking sheet and bake in the middle of the oven for 25 minutes.  Uncover the pan, sprinkle remaining 3/4 cup cheese on top and bake until bubbling, about 8 minutes.  Tent with foil and let stand for 10 minutes.  Uncover and top with the sour cream and cilantro.