Ingredients
- 12 flour tortillas
- 1 can refried beans
- 8 ounce picante salsa
- 1 cup guacamole
- 3/4 cup green onions
- 8 ounce colby-jack cheese
- 12 ounce cream cheese
- 6 tablespoon milk
- 2 1/4 ounce black olives
- 1 bunch parsley
- 1 bunch garlic salt
Preparation
Baking Directions:
Line a 9” soufflé dish (like Corning Ware 1.6 liter) with two long strips of plastic wrap.
Leave at least 6” overlapping dish.
Cut 3 tortillas in half and overlap (cut side down) along sides of dish so it is completely covered.
Place one tortilla in bottom of dish.
Season refried beans with a little garlic salt.
Bean layer Spread evenly 1/3 cup of the refried beans.
Top with 3 tbsp.
salsa and 1/3 cup cheese.
Guacamole layerSpread evenly 1/4 cup of guacamole.
Top with 3 T.
green onion and 1/3 cup cheese.
Separate each layer with another tortilla and press down lightly until ingredients are used.
Top with final tortilla and press again.
Fold over edges of side tortillas and bring plastic wrap firmly over the top to cover.
Place a saucer atop cake and weight with a 16 oz.
can.
Chill at least 4 hours or overnight.
Whip cream cheese until fluffy.
Add milk until cream cheese isthe consistency of icing, but not too thin.
Unwrap top of cake and invert on cake plate.
Pull gently on wrap and cake will unmold.
Ice as you would a cake.
Garnish with parsley around the bottom and black olive slices (well drained) around top edge.
Sprinkle center with a little of the cheese.
Serving Directions:
To serve cut in thin 1” slices.
