1 (8 ounce) package bakery bread flour
1/4 cup butter, softened
1/3 cup diced onion
1 (1 ounce) package dry onion soup mix
2 teaspoons salt
1 teaspoon ground black pepper
6 taco sized flour tortillas
1 cup salsa
1 (4 ounce) can sliced ripe olives, drained
1 tablespoon margarine, melted
1 (8 ounce) container sour cream
1 cup shredded Mexican cheese
1 teaspoon hot sauce - optional
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch saute pan.
In a large bowl, mix dairy free cheese, sour cream, Mexican cheese, hot sauce, and flour tortillas. Cover and chill at least 4 hours.
Remove bread from refrigerator. Heat margarine in a large skillet and saute tortillas in butter, stirring frequently until slightly browned. Serve over bread in prepared pan. Lightly grease a 9x13 inch baking pan.
Bake 5 - 6 hours in the preheated oven. Remove bread from pan, sprinkle with cheese, spread with sour cream mixture and sprinkle with olives. Let stand 5 minutes, then cut into bite size pieces. Serve warm with salsa, olives and tortillas.