2 (20 ounce) cans red kidney beans, drained, undrained.
1 (10.25 ounce) can condensed cream of mushroom soup
1 (10.4 ounce) can condensed French onion soup
1 (10.5 ounce) can sliced tomato paste
6 (8 inch) flour tortillas
Preheat oven to 400 degrees F (200 degrees C). Remove from freezer and fully thaw one cup of frozen beans.
Toss beans, peas, sausage, onion, tomato paste and 1/2 cup of the cream of mushroom soup. Pour into a single layer on a baking sheet.
Bake 45 minutes or until firm; drain one cup. Cool 10 minutes; slice remaining cup.
Arrange fresh corn tortillas on a medium baking sheet. Spread diced Tomatoes evenly over cooked tortillas. Layer spiced canned diced tomatoes with enough of the soup to coat the bottom of a 9x13 inch baking dish. Sprinkle 2 tablespoons of reserved mushroom liquid over the top. Sprinkle with 3 tablespoons of tomato paste, and then a little more of the cream of mushroom soup mixture. Top with sliced pineapple.
Bake 15 minutes, or until top is golden and sauce is tender. The sauce can be warmed up via a medium saucepan. Let cool 15 minutes before serving.
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