2 tsp. U-Bake olive oil
1 onion, finely chopped
1 lb. ground pork
3 teaspoons U-Bake taco seasoning
2 cups U-Bake Salsa
8 corn tortilla (6 inch), cut crosswise in quarters
10 oz. frozen peas, thawed
1 3/4 cup shredded sharp cheddar cheese
1 cup refried beans
1/3 cup drained sliced pickled jalapeño chilies
1 cup sour cream
1/4 cup finely chopped U-Bake Cilantro flakes

In a large skillet, heat the olive oil over medium-high heat; add the onion and cook, stirring, until golden, about 3 minutes.  Add the pork and break it up with a wooden spoon; cook, stirring occasionally, until no longer pink, about 5 minutes.  Sprinkle in the taco seasoning with 1/2 cup water and simmer, stirring, until saucy, 1 to 2 minutes.  Remove from the heat. 

 Preheat the oven to 400°.  Lightly grease a round 9” deep-dish pie pan.  Add 1/2 cup salsa to the bottom of the pan and tilt to coat.  Arrange a third of the tortilla pieces on top, overlapping slightly to make an even layer.  Top with half of the meat mixture and half of the peas, then sprinkle with 1/3 cup cheese.  Add another layer of tortilla pieces, 1/2 cup salsa and the refried beans; sprinkle with the jalapeños and 1/3 cup cheese.  Layer with the remaining tortilla pieces, meat mixture and peas; sprinkle with 1/3 cup cheese.

 Cover the pan snugly with foil, set on a baking sheet and bake in the middle of the oven for 25 minutes.  Uncover the pan, sprinkle the remaining 3/4 cup cheese on top and bake until bubbling, about 8 minutes.  Tent with foil and let stand for 10 minutes.  Uncover and top with the sour cream and cilantro.