CHILI DOG CASSEROLE

8 flour tortillas

2 (10 oz.) cans chili without beans

1 Tbsp. minced onion

6 to 9 drops of Tabasco Sauce

1 pkg. hot dogs

1 (8 oz.) can tomato sauce

1 can diced green chilies

1 cup shredded Cheddar cheese

Combine chili, onion, and Tabasco.  Place hot dogs into tortillas, top with 2 tablespoons of chili mixture, and roll up.  Arrange in a 9 x 13 inch dish, seam side down.  Add tomato sauce to remaining chili mixture and green chilies.  Pour over tortillas and top with shredded cheese.  Bake at 350º for 30 minutes.

MEXICAN CHICKEN CASSEROLE

1 can cream of chicken

1 can cream of mushroom

1 can cheddar cheese soup

1 can Italian diced tomatoes

1 can black beans, drained and rinsed (optional)

2-4 chicken breasts, cooked and cubed

cheddar cheese

tortillas

Grease 9 x 13 baking dish. Mix together all ingredients except cheddar cheese and tortillas.  Place a layer of tortillas on bottom followed by a layer of the sauce.  Repeat layers until dish is full, ending with a layer of tortillas.  Top with shredded cheddar cheese. Cover and bake at 350° for 30 minutes or until heated through.

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.

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.

CINNAMON CRISPS

6-8 flour tortillas                     

Butter or margarine

Cinnamon/sugar mixture

Brush tortillas lightly with butter.  Sprinkle with cinnamon/sugar.

Bake at 350º for 10-15 minutes, or until crispy.

Can be made a day in advance if kept in an airtight container.