Feeling a little South of the Border?

Amber's Bean Salsa

2 cans black beans (drained)

1 can black eyed peas (drained)
1 can great nothern beans (drained)
1 white or purple onion, diced (optional)
1 green bell pepper, diced
1 red, orange or yellow bell pepper, diced
1 can sweet corn
2 avocados, diced
1/4 c chopped fresh cilantro
if you like some "heat" you could add a finely diced jalapeno
Italian Salad Dressing to taste

Combine and serve with chips or add a chopped chicken breast and serve as a salad.

Pasta Taco Salad

2 cups desired pasta - cooked, drained and cooled
1/2 lb browned hamburger
1 can sliced olives
1 c shredded cheddar cheese
1 can black beans, drained
1 can kidney or pinto beans, drained
1 chopped fresh tomato
2 cups finely shredded lettuce
1/2 cup french style dressing
1 c salsa
Tortilla chips

Combine first 8 ingredients.  Mix dressing and salsa together and toss with salad.  Serve with tortilla chips.  Makes about 6 - 8 servings.

Easy Smothered Burritos

10 frozen burritos of your choice (we prefer bean and cheese)
1 regular size (not big) of your favorite enchilada sauce
1 10 oz can cream of chicken or cream of mushroom soup
1 can sliced olives
1 can diced green chilies (use jalapenos if you love it hot)
1 lb grated cheddar or colby jack cheese

Place burritos in a sprayed 9 x 13 inch pan - you might have to be a little creative to get them all in!  Combine enchilada sauce and soup and pour over burritos.  Cover with 1/2 of the cheese, then olives, then green chilies.  Bake at 375 for 20 minutes.  Cover with rest of the cheese and return to oven for 10 more minutes.

Serve with shredded lettuce, sour cream and other desired toppings.

Quick and Easy Mexican Ravioli

1 lb frozen ravioli, cooked according to package directions and drained
1 can of favorite enchilada sauce
1 can sliced olives
1/2 lb grated cheese

Pour enchilada sauce over ravioli in a large saucepan.  Stir in olives.  Top with cheese and warm on stove until cheese is melted and it is warmed through.