Spicy Mexican Tortilla Stacks

Yields:	4 servings
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Preheat oven 425 degrees F.

Combine beans and corn in large bowl. Stir in chilies, onion and green pepper.

Lay one tortilla at the bottom of a greased two-quart souffle or casserole dish.

Spoon a small amount of bean mixture over tortilla.

Top with equal amounts of Moterey Jack and cheddar cheese.

Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer.

Bake covered at 425 degrees F. for 10 minutes.

Serve with salsa.

These cookies are REALLY good! The cream cheese makes them tangy. I substituted milk chocolate chips for the nuts -- delicious!