Spicy Mexican Torte

From Betty Crocker Easy Mexican Cooking April/May 1997

1/2 pound chorizo sausage links
2 medium onions, chopped (1 C)
2 cloves garlic, finely chopped
1 can (4oz) chopped green chilies, drained
8 flour tortillas (8-10" diameter)
2 C shredded Monterey Jack cheese (8oz)
1 can (16oz) refried beans
1 jar (7oz) roasted red bell peppers, drained
Salsa, sour cream, or guacamole, if desired

Remove casings from sausage links. Cut sausages into 1/4" slices. Cook sausage, onions, and garlic in 10" skillet over medium heat, stirring occasionally, until sausage is brown; drain. Stir in chilies; set aside.
Heat oven to 400. Grease pie plate, 10x1 1/2". Place 2 tortillas in pie plate. Spread with half of the sausage mixture; sprinkle with 1 cup of cheese. Place 2 tortillas on cheese; spread with beans. Place 2 tortillas on beans; top with bell peppers. Place 2 tortillas on peppers; spread with remaining sausage mixture. Sprinkle with remaining cheese.
Cover and bake 40 minutes or until cheese is melted and center is hot. Cool 10 minutes before cutting. Serve with salsa.