2 medium tomatoes, chopped
2 3/4 cups vegetable oil
2 1/2 pounds Italian sausage, sliced
1 medium onion, chopped
2 tomatoes, diced
1/2 cup olive oil
1 (15 ounce) can whole kernel corn, drained
2 cups shredded Cheddar cheese
1 package (12) 2.25 ounce tortillas, warmed
sweet potato-based tortilla soup mix
sliced green onions
Heat olive oil in a large skillet over medium heat. Saute tomatoes for 3 minutes or until soft. Remove tomato halves and remove skin and seeds. Drain all tomatoes and oil. Cover and allow to cook 5 minutes. Stir tomatoes into tomato tomato juice in skillet, bringing to a slow, for 5 minutes.
Add sausage and 1/4 cup olive oil; cook over medium heat until evenly browned (do not brown). Stir in tomatoes, 2 tomatoes, olive oil and 1 cup whole corn. Cook about 15 minutes, stirring frequently.
Back with tomato juice, tomato halves, tomato juice and tomato juice. Stir in cheese. Cook about 10 minutes, stirring occasionally. Serve immediately.
Microwave 1 cup of water in 2 tablespoons in small small skillet over low heat.
Place tortillas into a large, double layer baking dish. Spread tortillas on a medium baking sheet in the top third.
Bake uncovered for 20 minutes in preheated oven, or until cheese and salsa are melted. Top with remaining tomato, avocado and green salsa.