½ pound ground beef
1 teaspoon pepper
2 teaspoons chili powder
15 ounce can chunky tomato sauce
2 cups Refried Beans
6 (6-inch) tortillas
½ cup chunky salsa
⅓ cup shredded cheddar cheese
Optional Topping:
Leftover Green Chili (Recipe below)
Preheat oven to 350° F. Brown meat, pepper, and chili powder.
Add 1 cup of the chunky tomato sauce. Bring to a boil. Cover
and simmer 5 minutes. Add heated refried beans. Cover and
simmer another 5 minutes. Spoon 3 tablespoons of the mixture
on each tortilla. Roll up tortillas. Place tortillas in cake pan, seam side down. Combine salsa and remaining ¾ cup of tomato sauce. Evenly spoon mixture over tortillas. Bake 10 minutes. Sprinkle 2 teaspoons cheddar cheese over top of each tortilla. Add leftover green chili (if desired) as a topping. Continue baking until cheese is melted and chili is heated through.
Green Chili*
1 pound lean pork
6 tablespoons flour
1 tablespoon canola oil
1 small onion, diced
1 can (4 ounces) green chilies, chopped
1 can (16 ounces) tomatoes, cut up
4 cups water
1 teaspoon garlic powder
salt and pepper to taste
1. Cut up pork and lightly coat with flour; brown in oil.
2. Add onions and brown.
3. Add chilies, tomatoes, water, and seasonings. Simmer for 1 hour. Serves 4.
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