Found this in a newspaper a while ago.

MEXICAN CASSEROLE

20 corn tortilla (approximately), preferably stale
16 ounces extra-sharp Cheddar cheese
2 cans (or 4 cups) pinto beans
2 cups plain yogurt
3 or more cups salsa, as hot as you like

Heat oven to 350 degrees F. Lightly grease a 9-inch square pan.

Cut tortillas in half. Placing flat edges against the sides of the pan, layer the bottom of the pan with tortillas. Cut a piece of tortilla to fit the empty space in the middle of the pan.

Grate cheese. Spoon about 3/4 cup of the beans over the tortillas, then add a few dollops of yogurt. Cover with tortilla and top this layer with a layer of salsa and some cheese. Put down another layer of tortillas, beans and yogurt. Top with a layer of salsa and cheese. (You can assemble this casserole ahead and refrigerate until baking.)

Bake until cheese is melted and casserole is hot throughout, 25 minutes or so (longer if it is chilled).

Serve with a salad or leaf lettuce and vinaigrette made with vinegar, olive oil, salt and pepper.

Makes 4 to 6 servings