Tortilla Stack

Makes 8
Prep 15 min
Cook 7 min
Bake 350 for 15 min

1 tbs vegetable oil
1 lb ground beef
1 medium size onion - chopped
1 large green pepper seeded and chopped
1 tsp ground cumin
1 jar (16 ounces) black bean and corn salsa (such as newman's own)
5 8 inch flour tortillas
2 cups shredded mexican cheese blend

Heat oven to 350
Heat oil in a large nonstick skillet over medium-high heat. Add beef, onion and green pepper to skillet and cook stirring occassionally, for 6 minutes. Drain accumulated fat and stir in cumin, cook 1 minute. Stir in salsa and heat through remove from heat, set aside.

Coat a 9 inch springform pan with nonstick cooking spray. Place 1 tortilla in the bottom of pan, then top with 1 heaping cut meat mixture spreading it evenly and leaving a 1-inch border around edges. Sprinkle meat with 1/2 cup cheese and top with 1 tortilla, pressing down gently. Repeat layers 3 more times

Place springform pan in oven and bake at 350 for 15 minutes before slicing and serving.