EXPRESS LANE : ON THE TABLE IN 30 MINUTES OR LESS.

Byline: Natalie Haughton, Daily News Food Editor

Here's a quick take on a layered tortilla casserole that goes together in a jiffy. The filling, a mixture of salsa, black beans, corn and green onions, goes atop corn tortillas and then is topped with shredded Jack cheese. Repeat layers twice and pop into the oven until bubbly. Serve with a salad of mixed greens topped with orange, avocado and red onion slices and accompany with a vinaigrette dressing.

SOUTHWEST TORTILLA CASSEROLE

2 jars (16 ounces EACH) salsa (any flavor)

1 can (15 ounces) black beans, rinsed and drained

2 cups whole kernel corn (fresh OR frozen, thawed)

1/4 cup chopped green onions

8 corn tortillas

1 1/2 cups shredded Monterey Jack cheese 

Plain yogurt OR dairy sour cream

In a bowl, combine 3 cups salsa, black beans, corn and green onions; mix well. Line bottom of a greased 12x8-inch glass baking dish with 4 tortillas (tortillas will overlap). Spread 1/2 of bean mixture over tortillas; sprinkle with 1/2 of cheese. Repeat layers.

Bake in preheated 400-degree oven 12 to 15 minutes or until bubbly. Let stand 5 minutes.

Serve with remaining salsa and yogurt, if desired. Makes 6 servings.

EXPRESS TO GO

Tiberias, 18046 Ventura Blvd., Encino; [phone].

I read a little note about this place in a magazine while waiting in a beauty salon more than a year ago - and finally just got around to trying it. It's a small family-run establishment reminiscent of a grandmother's kitchen - with a handful of tables - that specializes in Middle Eastern home cooking.

Although many of the menu items sounded appealing, we opted to try the combination salad platter ($9.95) and a beef shish kebab in a pita ($5 as the lunch special) - which turned out to be plenty for two to share.

The salad appetizer selection was a winner with six tasty items including hummus, tahini, Israeli salad (cucumbers and tomatoes) and three kinds of eggplant salads - eggplant and tahini, eggplant and vegetables and eggplant vinaigrette. It came with several pita breads for scooping up the variety of different-flavored goodies. We like the various items - especially the trio of eggplant salads - so much that we'd definitely order this platter again. The beef shish kebab in a pita was also good with chunks of fairly tender beef - and topped with salad.

There are plenty of other choices you'll also want to consider for takeout. Soups ($3.50 small; $4.50 large) include matzo ball, bean, chicken or vegetable). Among the lunch specials ($5, but only served until 3 p.m.) are shawarma - turkey strips, onion and salad in a pita; ground meat or chicken kebab in a pita; grilled chicken breast in a pita with salad; schnitzel (breaded chicken breast) in a pita and salad.

Entrees (available all day) are served with a choice of salad or vegetables and potatoes, rice or megadera (rice with lentils) and include brisket ($11.95); veal chop with mushrooms, marsala wine and fruit ($15.95); grilled chicken breast ($11.95); schnitzel (breaded chicken breast; $11.95); chicken or beef shish kebab ($11.95); grilled ground beef kebab ($11.95); meatballs in tomato sauce ($11.95); moussaka ($11.95); goulash ($11.95); shawarma ($11.95). If you desire meatless dishes, the vegetarian choices available include stuffed grape leaves ($7.95); vegetable combo ($9.95); stuffed vegetable combo ($13.95). The menu also features a smattering of desserts, such as baklava ($3.25) and apple strudel ($3.95).

We found the portions adequate but not overwhelming. But the food - some of it a tad pricey, we thought - was nicely seasoned and delicious. When you're in the mood for Middle Eastern fare, give this place a try. The lunch specials seem to be the best bargains. Call and order in advance of pickup to avoid waiting for your takeout order.