fiesta tortilla stack

1 can refried beans
1/2 c. salsa
1/2 c. sour cream
2 Tbsp. taco seasoning
1 red bell pepper, chopped
4 sliced green onions
1 can sliced olives
5 flour tortillas (burrito size)
2 c. shredded lettuce
2 c. shredded cheddar
2 chopped tomatoes

Combine beans, salsa, 1/4 c. sour cream, and 1 Tbsp. taco seasoning. Mix well. Add green onions, red pepper and 1/2 of olives. Mix gently. place one tortilla on a baking sheet. Top tortilla with 3 scoops of bean mixture; spread within 1/4 " of edge. Sprinkle with cheese. Repeat layers of tortilla, bean mixture, and cheese 3 more times. Top with remaining tortilla. Bake at 375 for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 c. of sour cream with the remaining seasoning; spread evenly over top of tortilla stack. Sprinkle with tomato, olive slices, and lettuce. Cut into wedges and serve with salsa.

vegetable cheese chowder

3 c. chicken broth (or vegetable broth)
1 c. cubed potatoes
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. margarine or butter
2 c. milk
1/2 c. flour
2 c. (8 oz.) shredded cheddar
Dash pepper
1 T. minced parsley

Bring chicken broth to boil in large soup pot. Add veggies and butter. Cover and cook until veggies are jsut tender (15-20 min.) Combine mild and flour and use as thickening. Add cheese, pepper and parsley. Stir until thickened and cheese is melted. (Can double veggies if desired, I usually do.)

creamy pasta bake

1 jar (30 oz.) spaghetti sauce
1 pkg. (16 oz.) rainbow rotini, cooked and drained
1 1/2 c. sour cream
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1/2 c. grated Parmesan cheese

Heat oven to 375. Mix all ingredients. Spoon into 13x9" baking dish. Bake 25 minutes.

So easy it's embarrassing!