BEEFY TORTILLA STACK

6 ounce cooked roast beef, cut in small pieces*
1/4 teaspoon ground cumin
1 jar (16 ounces) garden style salsa
6 whole wheat or corn tortillas
6 tablespoon nonfat sour cream
1 can (15.5 ounces) low-sodium black beans
sliced jalapenos or sliced black olives (to taste)
2 tablespoon fresh cilantro
1 cup Monterey Jack cheese

Preheat oven to 350 degrees F (180 degrees C).

In a small bowl, toss together beef and cumin.

Spread 2 tablespoons (25 mL) salsa in the bottom of a 1 1/2-quart (1.5-L) round casserole. Top with 1 tortilla and 1/6 of each: sour cream, beans, beef, peppers, cilantro, and cheese. Repeat layering (start each layer with salsa and end with cheese) until all ingredients are used. After adding each tortilla, press down slightly on stack to keep it level. (Stack can be made ahead to this point; cover and refrigerate.)

Bake 15 to 20 minutes, or until cheese is melted and salsa is bubbling.

*Buy a thick slice of roast beef at the deli counter and cut it into small pieces.