Charlene Patton's Tortilla Bake


2 medium onions, chopped
1 green bell pepper, chopped
1/2 cup mild salsa
2 cans (15.5 oz. each) chili beans (do not drain)
1 cam (8 oz.) tomato sauce
1 cup textured soy protein (TSP)
1 cup corn kernels
3/4 cup water
1 can (2.25 oz.) sliced black olives, drained
1 tablespoon chili powder
18 six-inch corn tortillas
1 cup shredded Mexican-style or Cheddar cheese
Optional garnishes: sliced tomatoes, olives and avocado


Preheat the oven to 350°F. Coat a 9" x13" baking dish with cooking spray. Combine the onions, pepper, salsa, chili beans, tomato sauce, TSP, corn, water, olives, and chili powder in a large saucepan and bring to boiling. Reduce heat and simmer for 10 minutes, stirring occasionally. Spread about one quarter of the chili mixture on the bottom of the prepared baking dish. Top with 6 of the tortillas, overlapping and/or cutting to fit as necessary. Top with another quarter of chili mixture and a third of the cheese. Repeat for 2 more layers each of tortillas, chili mixture and cheese. Cover and bake for 30 to 35 minutes, until heated through. Garnish with tomatoes, olives and avocado, if desired. Cut into 12 squares.