BEAN BURRITOS

1 can (16 oz.) refried beans

1 cup salsa

1 cup cooked long grain rice

2 cups shredded cheddar cheese, divided

12 flour tortillas (6 to 7 inches)

In a bowl, combine the beans, salsa, rice and 1 cup cheese.  Spoon about 1/3 cup off-center on each tortilla.  Fold the sides and ends over filling and roll up.

Arrange burritos in a greased 9 x 13 baking dish.  Sprinkle with the remaining cheese.  Cover and bake at 375° for 20-25 minutes or until heated through.

CHILI EGGS

10 eggs

1 pt. (2 cups) small curd cottage cheese      

4 cups grated cheese Cheddar/Monterey    

1/2 cup flour

2-4 oz. diced green chilies                 

1/2 cup butter, melted then cooled      

1 tsp. baking powder

1/2 tsp. salt

Beat the 10 eggs until lemony.  Add the remaining ingredients to eggs and thoroughly combine.  Pour into a greased 9 x 13 casserole dish.

Bake at 350º for 35 minutes, or until center is firm.  Serve hot with salsa.

HAM & EGG ENCHILADAS

2 Tbsp. butter or margarine

1 small red bell pepper, chopped

3 green onions with tops, sliced

1/2 cup diced ham

8 eggs

8 (7- to 8-inch) flour tortillas

2 cups (8 oz.) shredded Colby-Jack or Pepper-Jack cheese, divided

1 can (10 oz.)  enchilada sauce

1/2 cup prepared salsa

sliced avocado, fresh cilantro and red pepper slices for garnish

Melt butter in large nonstick skillet over medium heat.  Add bell pepper and onions; cook and stir 2 minutes.  Add ham; cook and stir 1 minute.

Lightly beat eggs with wire whisk in medium bowl.  Add eggs to skillet; cook until eggs are set, but still soft, stirring occasionally.

Spoon about 1/3 cup egg mixture evenly down center of each tortilla; top with 1 tablespoon cheese.  Roll tortillas up and place seam side down in shallow  11 x 7-inch baking dish.

Combine enchilada sauce and salsa in small bowl; pour evenly over enchiladas.

Cover enchiladas with foil; bake at 350° for 20 minutes.  Uncover; sprinkle with remaining cheese.  Continue baking 10 minutes or until enchiladas are hot and cheese is melted.  Garnish, if desired.  Serve immediately.

SEVEN LAYER TACO DIP

1 (1 oz.) pkg. taco seasoning            

1 (16 oz.) can refried beans

1 (8 oz.) pkg. cream cheese, softened

1 (16 oz.) container sour cream

1 (16 oz.) jar salsa

1 small head lettuce, shredded

1 large tomato, chopped

1 green bell pepper, chopped

1 bunch chopped green onions

1 (6 oz.) can sliced black olives

2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and refried beans.  Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl.  Spread over the refried beans.

Top the layers with salsa.  Place a layer of lettuce, tomato, green pepper and green onions over the salsa.  Top with cheddar cheese.  Garnish with black olives.

TACO PIE

1 (8 oz.) pkg. cream cheese             

1 (16 oz.) jar salsa

1 (15 oz.) can chili with beans

2 cups shredded Cheddar cheese

Preheat oven to 350º.

In a medium glass baking dish, spread the cream cheese.  Pour in the salsa, spreading it evenly over cream cheese.  Pour in and evenly spread chili with beans.  Top with Cheddar cheese.

Bake uncovered for 30 minutes, or until cheese is bubbly and lightly browned.