• 2 pounds ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced
• 1 (4 ounce) can diced green chili peppers
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) jar taco sauce
• 2 (16 ounce) cans refried beans
• 12 (8 inch) flour tortillas
• 9 ounces shredded Colby cheese

Directions
Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Directions
Mix all ingredients except salsa and chips in a large salad bowl.
Toss to mix well.
Add salsa and toss again.
Serve on bed of tortilla chips.

Makes 4 servings

1/4 cup fresh lime juice
2 Tbsp olive oil
2 Tbsp water
1/2 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp table salt
1/2 tsp hot pepper sauce
4 cup romaine lettuce, shredded
8 oz deli-style roast beef, cut in strips
1 medium avocado, diced
1 cup tomato(es), diced
15 oz canned black beans, drained and rinsed
3/4 cup cilantro, leaves, roughly chopped
3/4 cup onion(s), sweet, sliced
4 medium whole wheat tortilla, warmed (about 6 inches each)

Directions
Whisk lime juice, oil, water, garlic, cumin, salt and hot pepper sauce together in a medium bowl until blended; remove 1/3 cup of dressing and set aside.
Add lettuce to bowl and toss to coat. Line a serving platter with the dressed lettuce.
Add reserved dressing, roast beef, avocado, tomatoes, beans, cilantro and onion to bowl; toss to mix and coat. Mound beef mixture over lettuce and serve with tortillas. Yields about 1 1/2 cups of beef mixture, 1 cup of lettuce and 1 tortilla per serving.

POINTS Value: 9
Servings: 4
Preparation Time: 25 min

In a large skillet, saute onion in butter until tender. Add the potatoes; cover and cook for 15-20 minutes or until tender. In a large bowl, combine the eggs, garlic salt, salt and pepper; pour over potatoes. Cook and stir over medium heat until the eggs are completely set. Stir in chilies.
Fill each tortilla with about 3/4 cup of the egg mixture and 2 heaping Tbsps of the cheese; roll up tightly. Serve immediately.
Makes 12 burritos

Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.

Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve

Makes 4 servings
Prep Time: 5 Minutes
Cook Time: 40 Minutes

Tomato Salsa
1 1/2 lbs. plum tomatoes, seeded and diced
1/2 cup finely diced red onion
2 cloves garlic, minced
2 Tbsp chopped fresh cilantro
1 fresh jalapeno (about 2 tsp.), stemmed and finely diced
1 tsp. Creole seasoning blend
Kosher salt, to taste
Juice of one lime
2 Tbs. extra virgin olive oil

Chimichurri Sauce
3/4 cup extra virgin olive oil
1/3 cup rice wine vinegar
1/2 cup fresh squeezed lemon juice
2 tsp kosher salt
1/2 tsp black pepper
1 bunch (1 1/2 ounces) flat-leaf parsley, stemmed and minced
1/2 bunch (1/2 ounce) cilantro, stemmed and minced
1/2 tsp dried oregano
Scallion tops, thinly sliced
4 tsp minced garlic

Directions
Preheat oven to 375 degrees.

Season fish fillets on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until fish reaches 145 degrees.

Remove from grill.

While fish is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.

Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.

When done, place grilled fish on top of salad and drizzle with chimichurri sauce. Top with avocado fan, and garnish plate with lemon and lime wedges.

Citrus Vinaigrette
Mix all ingredients together. Refrigerate. Makes 12 servings, 2 Tbsp each

Tomato Salsa
Mix all ingredients together. Refrigerate.

Chimichurri Sauce
Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended.
Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.

Makes 1 1/2 cups.

Directions
Combine apples, jicama and onion.
For dressing, whisk orange juice, lime juice, cider vinegar and brown sugar together until sugar dissolves.
Pour dressing over apple mixture; toss to coat.
Add mint and toss to mix. Serve in lettuce-lined bowl and garnish with mint leaves and lemon and lime slices, if desired.

Makes 4 servings

• 1 Tbsp butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chilies
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup shredded cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chilies, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Makes 4 servings
Prep Time: 15 Minutes
Cook Time: 30 Minutes

Directions
Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently – leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.

Makes 24 servings

Directions
Preheat oven to 375F.
Combine refried beans, black beans and seasoning mix in medium bowl. Spread bean mixture in ungreased 8-inch-square baking dish.

Spread sour cream over bean mixture. Top with salsa, chilies, jalapeños and cheese; cover.

Bake for 20 minutes. Uncover; bake for an additional 10 minutes or until cheese is melted and dip is bubbly. Garnish with green onions. Serve with chips.

Note
Makes 10 servings
Prep Time: 10 minutes
Cook Time: 30 minutes