SOUTHWESTERN LASAGNA TORTA

SOUTHWESTERN LASAGNA TORTA

1/4 cup finely chopped cilantro or parsley
1 cup sour cream
1/3 cup drained sliced pickled jalapeno chiles
1 cup refried beans
1 3/4 cups shredded sharp cheddar cheese
10 oz frozen peas, thawed
8 corn tortillas, cut crosswise in quarters
2 cups salsa
1 packet taco seasoning
1 pound ground pork
1 onion, finely chopped
2 tbs vegetable oil

In a skillet, heat oil. Add onion and cook until golden. Add pork and break it up, cook until no longer pink. Sprinkle in taco seasoning with 1/2 cup water and simmer until saucy. Remove from heat. Heat oven to 400°. Grease a round 9" deep dish pie pan. Add 1/2 cup salsa to the bottom of pan.
Arrange a third of the tortilla pieces on top. 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 beans, sprinkle with jalapenos and 1/3 cup cheese. Layer with remaining tortilla pieces, meat mixture and peas, sprinkle with 1/3 cup cheese.
Cover pan with foil, set on a baking sheet and bake in oven 25 min. Uncover pan, sprinkle remaining cheese on top and bake until bubbling, 8 min. Tent with foil and let stand 10 min. Uncover and top with sour cream and cilantro, then SERVE