OH YEA BABE WE ARE STEPPING IT UP A NOTCH AT THE SOUP KITCHEN

CHEESE AND TORTILLA CASSEROLE by CHEF DAN: serves 30-40




INGREDIENTS:

30 (6 inch) corn tortillas

5 cups refried beans

5 cups corn

8 cups salsa

3 cups sliced black olives

10 eggs

1-2 cups of milk

5 cups Monterey cheese

A hand full cilantro



DIRECTIONS:

1.lightly grease a large 9x 14 inch baking pan.

2.line the bottom the of the dish with 10 tortillas.

3.Sprinkle with 1/3 each of refried beans,corn, black olives, and cheese

4.repeat layering twice or three times ending with tortilla shells.

5.In a large bowl, beat together eggs, milk and salsa.

6.Pour over the layered ingredients.

7.Cover with plastic wrap and refrigerator for 2-3 hours.

8.Remove the casserole for the refrigerator, and remove plastic wrap.

9.Preheat oven to 350 degrees.

10.Bake 45 minutes to1 hour or until hot and bubbly.



ENJOY DAN: hallelujah