2 (26 ounce) cans tomato puree
2 (15.5 ounce) cans diced green chilies, drained
1 (10.75 ounce) can sliced ripe olives
1 (10 ounce) can diced green chile peppers, drained
1 cup cooked double kidney beans, drained
1 1/2 cups shredded mozzarella cheese
1 (16 ounce) can whole kernel corn, undrained
1 (6 ounce) can sliced black olives
1 (4.5 ounce) can sliced black olives, drained
Put tomato puree in blender or food processor or sealable plastic bag, and pour in juice and 1/4 cup salsa. Press the mixture across bottom of 9-inch springform pan. Cover the pan with foil, and refrigerate an hour or longer before serving.
Peel beans, cut into 1/4 inch slices and place in a large stockpot. Cook over medium heat until tender. Drain, rinse and place in a large bowl. Mix the salsa with tortilla chips (optional). Stir in beans, cheese, olives, and black olives. Pour into prepared pan. Cover pan with foil and refrigerate overnight.