Type what you have

Ingredients

• ✓ refried bean
• water
• salsa con queso
• water
• enchilada sauce
• mild sauce
• vegetable oil
• white corn tortilla
• salt

Instructions

1. 1 Line a plate with paper towels.
2. 2 Combine refried beans and 1/4 cup water in a small saucepan over low heat.
3. 3 Combine salsa con queso and 2 tablespoons of water in a second saucepan and heat over low heat.
4. 4 Combine enchilada sauce and mild sauce in a third saucepan and heat over low heat.
5. 5 Preheat vegetable oil in a large skillet over medium-high heat. Add tortilla chips to the skillet, making sure to not overcrowd. Cook for 4 minutes, flipping halfway through. Use tongs and transfer chips to the paper towel-lined plate; sprinkle with salt. Repeat with remaining chips.
6. 6 Divide chips between 4 serving dishes. Scatter beans on top of chips, drizzle with cheese, then drizzle with red sauce. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ refried bean
• cooking spray
• ground beef
• water
• taco seasoning mix
• tomato
• green chile
• taco sauce
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8- or 9-inch square pan with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in water and taco seasoning mix and bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.
3. 3 Transfer ground beef to the prepared pan. Layer with diced tomatoes and green chiles, taco sauce, warm refried beans, sour cream, and Mexican cheese.
4. 4 Cook, uncovered, in the preheated oven for 20 minutes. Let sit for 10 minutes before serving.

By BobbiB

Ingredients

• ✓ refried bean
• pasta shell
• ground beef
• taco seasoning mix
• water
• cheddar cheese
• salsa
• green onion
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
3. 3 Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
4. 4 Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
5. 5 Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

By JenniferLL

Ingredients

• ✓ refried bean
• oil
• sirloin steak
• garlic salt
• black pepper
• cumin
• cayenne pepper
• kaiser roll
• mayonnaise
• avocado
• tomato
• lettuce
• cotija cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
3. 3 Grill on the preheated grill until medium-rare, about 5 minutes per side. Transfer steak to a cutting board and cover with foil.
4. 4 Meanwhile, heat a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown rolls, mayonnaise-side down, until golden, about 3 minutes.
5. 5 Place refried beans in a microwave-safe bowl; microwave on high until warmed through, about 1 minute.
6. 6 Slice sirloin steak against the grain into thin strips.
7. 7 Spread a thin layer of beans on bottom half of each roll. Layer with steak, avocado, tomato, and lettuce. Top with cheese and top half of roll.

By Sarah Waltrip

Ingredients

• ✓ refried bean
• ground beef
• onion
• garlic
• cumin
• salt
• pepper
• green chile pepper
• chili
• tomato soup
• enchilada sauce
• flour tortilla
• lettuce
• tomato
• mexican cheese blend
• green onion

Instructions

1. 1 Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion and cook until translucent. Drain grease, and season with garlic, cumin, salt, and pepper. Stir in refried beans and green chilies until well blended. Turn off heat but keep warm.
2. 2 Combine canned chili, condensed soup, and enchilada sauce in a saucepan. Mix well and cook over medium heat until heated through. Turn off the heat and keep warm.
3. 3 Place warmed tortilla on a plate and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with a portion of lettuce and tomato to your liking. Roll up tortilla around the filling, while tucking in the sides. Spoon a generous amount of the sauce over the top and sprinkle with a portion of cheese and green onions. Heat in the microwave until cheese is melted, about 30 seconds. Repeat with remaining tortillas and fillings.

By Cindy Newell

Ingredients

• ✓ refried bean
• jalapeno pepper
• tomato
• sour cream
• american cheese
• cilantro
• green bell pepper
• onion
• corn tortilla
• corn oil
• avocado
• lemon pepper
• salt
• fajita seasoning
• garlic powder
• chicken thigh
• beef skirt steak

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rub beef and chicken with 2 teaspoons garlic powder and fajita seasoning; cut into 1-inch strips. Set aside.
3. 3 Warm refried beans in a saucepan over medium-low heat.
4. 4 Stir remaining 1/2 teaspoon garlic powder, salt, and lemon pepper into mashed avocados; set aside.
5. 5 Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Fry tortilla triangles in the hot oil in batches without overlapping until crisp; transfer to paper towels to drain. Repeat with remaining tortilla triangles. Discard oil; wipe out skillet.
6. 6 Return skillet to medium heat; stir in beef, chicken, onion, and bell pepper. Cook, stirring occasionally, about 7 minutes, then stir in cilantro.
7. 7 Layer tortilla triangles into a large baking dish; spread refried beans evenly over top. Sprinkle with cheese; evenly spread meat mixture on top.
8. 8 Bake in the preheated oven until cheese and beans are bubbly, about 20 minutes. Randomly dollop tablespoonfuls of sour cream and guacamole across top; sprinkle with tomatoes and jalapeños.

By RHONDA35

Ingredients

• ✓ refried bean
• vegetable oil
• ground turkey
• onion
• tomato
• chicken broth
• black bean
• kidney bean
• chili powder
• garlic
• paprika
• oregano
• cumin
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Heat vegetable oil in a large pot over medium-high heat. Add turkey; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard any excess grease.
2. 2 Add onion to the pot; cook and stir until translucent, about 5 minutes. Stir in tomatoes, broth, all beans, chili powder, garlic, paprika, oregano, cumin, salt, and pepper; bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
3. 3 Ladle into bowls and garnish with Cheddar cheese.

By aworley

Ingredients

• ✓ refried bean
• lettuce
• tomato
• sour cream
• cheddar cheese
• flour tortilla
• enchilada sauce
• beef gravy
• black pepper
• cumin
• oregano
• paprika
• chili powder
• worcestershire sauce
• tomato
• garlic
• onion
• ground beef

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in 1/2 of the can diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
3. 3 Heat refried beans and remaining 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
4. 4 Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds.
5. 5 Place warmed tortilla onto a work surface and spoon 1/4 of the beef mixture in a line down the center. Layer 1/4 of the bean mixture on top of beef layer and spread 1/4 cup of the Cheddar cheese over the bean layer. Fold right and left edges of tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito, seam side down, into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
6. 6 Pour gravy sauce over burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
7. 7 Bake burritos in the preheated oven until cheese has melted, 15 to 20 minutes.
8. 8 To serve, place each burrito on a serving plate and spoon sauce from baking dish over burrito. Top each burrito with 1/4 cup sour cream, remaining chopped onion, and chopped tomato. Finish each with 1/4 cup chopped lettuce.

By Jordan VanderLaan

Ingredients

• ✓ refried bean
• cheddar cheese
• sour cream
• lettuce
• tomato
• jalapeno pepper
• green onion
• lemon juice
• cilantro
• avocado
• vegetable oil
• black olive
• monterey jack cheese
• chicken breast
• flour tortilla
• onion
• enchilada sauce
• long-grain rice
• chicken broth

Instructions

1. 1 In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
2. 2 Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
3. 3 When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
4. 4 Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
5. 5 To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

By Rebecca Swift

Ingredients

• ✓ refried bean
• flour tortilla
• mexican four-cheese blend

Instructions

1. 1 Lay tortillas flat on a clean work surface. Spread refried beans down the middle third from top to bottom, leaving a 1-inch space halfway down to allow for a fold. Sprinkle cheese on top, lightly pressing into the beans.
2. 2 Fold the left side over the beans, then the right side on top, so the two sides are overlapping in the middle. Fold in half vertically so the bottom edge meets the top edge.
3. 3 Place the quesadillas into the toaster slots and set the toaster to medium heat. Toast for 1 cycle. Carefully remove quesadillas and reverse the vertical fold, so that the inside is now the outside. Return to the toaster and toast until lightly browned, about half a toasting cycle.
4. 4 Carefully remove the hot quesadillas to a plate. Cut in half at the fold to make 4 pieces.

By France Cevallos

Ingredients

• ✓ refried bean
• ground beef
• taco seasoning mix
• flour tortilla
• salsa
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix thoroughly the ground beef and taco seasoning; set aside. In a medium saucepan, heat the refried beans over medium low heat until they are completely heated through.
3. 3 Place the ground beef mixture on a large piece of foil. Press the mixture into an approximately 1 inch thick square shape. Spread the refried beans evenly over the top of the flattened beef. Layer the flour tortillas on top of the refried beans, trimming the edges to fit the square. Layer tortillas with salsa and Cheddar cheese, staying 1/2 to 1 inch away from edges of the square.
4. 4 Gently roll the layered beef into a Swiss roll shape, pressing and compacting the loaf as you go. Pinch and seal the edges. Wrap in the foil and seal.
5. 5 Bake in preheated oven 40 to 45 minutes, or until no longer pink in the center. Cut loaf in half to test for doneness, if necessary.

By JULIE COWEN

Ingredients

• ✓ refried bean
• water
• barley
• bell pepper
• black pepper
• mozzarella-style vegan cheese

Instructions

1. 1 Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
2. 2 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
3. 3 Remove barley from heat and keep covered for 5 to 10 more minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
6. 6 Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

By karkar

Ingredients

• ✓ refried bean
• onion
• flour tortilla
• salsa
• cheddar cheese
• colby jack cheese

Instructions

1. 1 Gather all ingredients. Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
2. 2 In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
3. 3 Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
4. 4 Bake until the cheese is melted, approximately 15 to 20 minutes.

By Annie Ellis

Ingredients

• ✓ refried bean
• flour tortilla
• american cheese
• black pepper
• sour cream
• hot pepper sauce

Instructions

1. 1 In a small pot heat the refried beans until they are heated through, approximately 5 minutes.
2. 2 Warm the tortilla in a dry frying pan over medium-high heat.
3. 3 Lay the burrito on a flat surface. Place the refried bean in the center of the burrito, layer the cheese, pepper, sour cream and hot sauce over the beans. Roll the tortilla so that the mixture is wrapped in the center. Serve warm.

By Brooke McCorkhill

Ingredients

• ✓ refried bean
• shrimp
• jalapeno pepper
• taco seasoning
• olive oil
• cheddar cheese sauce
• corn tortilla
• cooking spray

Instructions

1. 1 Combine shrimp, jalapeno, taco seasoning, and olive oil in a large bowl. Stir until evenly coated. Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 4 minutes. Turn heat off and stir in cheese sauce. Let cool for 5 minutes.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds.
4. 4 Spoon 1 tablespoon refried beans and 1 tablespoon shrimp mixture into the middle of each tortilla and roll up. Working in batches, place a single layer of taquitos in the air fryer basket, seam-side down. Spray the tops with cooking spray.
5. 5 Air fry for 6 minutes. Transfer to a paper towel-lined plate. Repeat with remaining taquitos.

By Soup Loving Nicole

Ingredients

• ✓ refried bean
• cooking spray
• mexican cheese blend
• onion
• corn tortilla
• red enchilada sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3. 3 Mix refried beans, 1 1/2 cups cheese, and onion in a microwave-safe bowl. Microwave on high until cheese is melted, about 1 minute.
4. 4 Stack three tortillas on a microwave-safe plate; microwave on high until warm, about 30 seconds. Repeat to warm remaining tortillas.
5. 5 Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of one tortilla in sauce.
6. 6 Spoon bean filling down the middle, then wrap tortilla around filling.
7. 7 Place into the prepared baking dish. Repeat to dip, fill, and roll remining tortillas.
8. 8 Pour remaining enchilada sauce over filled tortillas and sprinkle with remaining cheese. Cover the dish with aluminum foil.
9. 9 Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

By hunni662

Ingredients

• ✓ refried bean
• salsa
• pizza crust
• romaine lettuce heart
• green onion
• ranch dressing
• tortilla chip
• pepper jack cheese

Instructions

1. 1 Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on a cookie sheet, then spread the bean mixture over crust. Bake until it's crisp and warm, about 10 minutes.
2. 2 Remove from oven; top with lettuce, green onions and dollop with the remaining salsa. Drizzle (or, if dressing has an easy-pour top, squirt) dressing over pizza. Top with chips and cheese, then return to oven and bake until the cheese melts, about 2 minutes longer. Cut into 6 slices and serve. Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ refried bean
• whole wheat pita bread
• avocado
• salsa
• feta cheese
• cilantro
• hot sauce

Instructions

1. 1 Warm pita in a toaster oven until fragrant, 1 to 2 minutes; cut in half and open up each half.
2. 2 Heat beans in a small saucepan over medium heat until hot; stir in avocado. Divide bean mixture in half; fill each half pita with bean mixture and top with salsa, feta cheese, cilantro, and hot sauce.

By Piratefrog

Ingredients

• ✓ refried bean
• butter
• onion
• garlic
• cream cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.
3. 3 Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.

By Challengergurl

Ingredients

• ✓ refried bean
• ground beef
• oregano
• cumin
• garlic powder
• lasagna noodle
• water
• salsa
• sour cream
• green onion
• black olive
• pepper jack cheese

Instructions

1. 1 In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
2. 2 Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
3. 3 Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
4. 4 In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.

By POPCKLGAL

Ingredients

• ✓ refried bean
• cooking spray
• salsa roja
• corn tortilla
• corn kernel
• chicken thigh
• mexican-style cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Spread 1/2 cup salsa on bottom of prepared baking dish; cover with a layer of corn tortillas. Cover entire bottom of dish; tear tortillas to fit any empty spaces.
3. 3 Spread 3/4 cup refried beans on tortillas; top with corn, 1 cup salsa, and 1 cup cheese. Add another layer corn tortillas. Spread remaining 3/4 cup refried beans on tortillas; top with chicken, 1 cup salsa, and 1 cup cheese. Add another layer corn tortillas; pour remaining 1 1/2 cups salsa over top, then sprinkle with remaining 1/2 cup cheese.
4. 4 Bake in the preheated oven, 20 to 25 minutes.

By SunnyDaysNora

Ingredients

• ✓ refried bean
• ground chicken or turkey
• onion
• garlic
• chili powder
• rice sides creamy chicken
• tomato
• green chili
• cilantro
• cheese

Instructions

1. 1 Cook ground chicken and onion in a heavy pot over medium heat until no longer pink and onions begin to turn translucent, about 6 minutes. Drain excess fat. Stir in garlic and chili powder until chicken is coated and fragrant, 1 minute. Transfer chicken and onion mixture to a bowl.
2. 2 Prepare the Knorr® Rice Sides™ - Creamy Chicken (using the same pot) as directed on package instructions. When the rice is cooked and tender, add the ground chicken, diced tomatoes and green chilies, and refried bean to the rice. Stir until heated through, about 4 minutes. Serve with chopped cilantro and onion and/or shredded cheese.

By bdweld

Ingredients

• ✓ refried bean
• bacon
• onion
• celery
• oregano
• chili powder
• garlic powder
• chicken broth
• salsa
• mexican cheese blend
• cilantro
• tortilla strip

Instructions

1. 1 Cook bacon in a large saucepan over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
2. 2 Sauté onion and celery in bacon grease over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder; cook until beans have softened, 3 to 5 minutes. Add chicken broth and salsa; bring to a boil. Reduce the heat, cover, and simmer until flavors have blended, about 15 minutes.
3. 3 Garnish with cheese and cilantro. Serve with tortilla strips.

By bdweld

Ingredients

• ✓ refried bean
• ground beef
• tomato sauce
• taco seasoning
• margherita pizza
• cauliflower crust
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cook and stir ground beef in a skillet until browned and crumbly, 4 to 5 minutes. Drain grease from skillet, stir in tomato sauce and taco seasoning, and cook for about 2 minutes. Set aside.
3. 3 Place frozen pizza on a pizza or round baking pan. Spread refried beans evenly over the crust, followed by a layer of the ground beef mixture. Sprinkle the pizza with shredded Cheddar cheese.
4. 4 Bake in the preheated oven until crust is crispy, edges are golden brown, and cheese is melted, 15 to 17 minutes.

By lutzflcat

Ingredients

• ✓ refried bean
• cooking spray
• ground beef
• taco seasoning mix
• crescent roll
• cheddar cheese
• lettuce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray; set aside.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning until beef is evenly coated.
3. 3 Spread crescent roll dough into the bottom of the prepared baking dish; spoon refried beans onto dough. Layer cooked ground beef over refried beans. Wrap edges of crescent roll dough over beef.
4. 4 Bake in the preheated oven until dough is golden brown, 10 to 15 minutes. Sprinkle with Cheddar cheese and lettuce.

By Erica Leigh Bentz

Ingredients

• ✓ refried bean
• salsa
• chili powder
• garlic powder
• cumin
• flour tortilla
• mexican cheese blend
• vegetable oil

Instructions

1. 1 Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
2. 2 Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
3. 3 Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

By beta3

Ingredients

• ✓ refried bean
• water
• long grain white rice
• ground beef
• onion
• green chile
• cumin
• yellow mustard
• seasoned salt
• soy sauce
• worcestershire sauce
• hot sauce
• salt

Instructions

1. 1 Bring 3 cups water and rice to a boil in a pot. Cover, reduce the heat to low, and simmer until tender, about 20 minutes. Drain and keep warm.
2. 2 Meanwhile, cook ground beef in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes; drain grease. Stir in refried beans, onion, remaining 1/2 cup water, chiles, mustard, seasoned salt, soy sauce, Worcestershire sauce, and hot sauce. Reduce heat to low and cook, stirring often, for 25 minutes. Serve over rice.

By MICHAELLEMILHONE

Ingredients

• ✓ refried bean
• ground beef
• sloppy joe sauce
• flour tortilla
• cheddar cheese
• black olive
• sour cream
• red onion

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Reduce heat to medium and stir in Sloppy Joe sauce. Stir in refried beans until blended and cook until heated through, 5 to 7 minutes.
3. 3 Meanwhile, warm tortillas over medium-low heat on a flat skillet.
4. 4 Fill tortillas with meat mixture and top as desired with Cheddar cheese, black olives, sour cream, and diced onion.

By Lindsay G

Ingredients

• ✓ refried bean
• ground beef
• water
• taco seasoning mix
• flour tortilla
• colby jack cheese
• taco sauce
• colby-jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Add water and taco seasoning; cook and stir until mixture has thickened, 5 to 10 minutes.
3. 3 Arrange 3 tortillas in the bottom of the casserole dish; spread about half the can of refried beans and half the ground beef atop the tortilla layer. Sprinkle 1 cup Colby-Jack cheese over ground beef layer. Arrange 3 more tortillas over the cheese. Spread in the remaining 1/2 can refried beans and half the jar of taco sauce; sprinkle with 1 cup Colby-Jack cheese. Arrange 3 more tortillas and top with remaining ground beef and 1 cup Colby-Jack cheese. Top with last 3 tortillas and remaining 1/2 jar taco sauce.
4. 4 Bake in the preheated oven until top tortilla layer begins to brown, 20 to 25 minutes. Sprinkle 1 cup Colby-Jack cheese over lasagna.
5. 5 Turn on oven's broiler.
6. 6 Place lasagna under the broiler until Colby-Jack cheese is melted and bubbling, 3 to 5 minutes.

By LoLaBelle

Ingredients

• ✓ refried bean
• cream cheese
• sour cream
• taco seasoning mix
• taco seasoning mix
• onion powder
• hot pepper sauce
• green onion
• cheddar cheese
• monterey jack cheese
• mango-pineapple salsa
• apricot jam
• tortilla chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Blend cream cheese, sour cream, 1 tablespoon plus 1 teaspoon taco seasoning mix, onion powder, and hot pepper sauce together in a bowl. Fold in all but 1 tablespoon green onions; add refried beans, 1/2 cup Cheddar cheese, 1/2 cup Jack cheese, salsa, and apricot jam. Transfer mixture to an 8x12-inch baking dish. Top with remaining Cheddar and Jack cheeses.
3. 3 Bake in the preheated oven until mixture is bubbling and cheese is slightly browned, 20 to 30 minutes. Garnish the top with the remaining green onions and serve with warm tortilla chips.

By Culinary Envy