1 1/2 lb. ground beef
4 (7 oz.) cans green chili salsa, divided
1 (16 oz.) can refried beans
1 c. shredded Monterey Jack cheese (4 oz.)
1/2 tsp. ground cumin
1/4 tsp. garlic powder
8 (8 inch) flour tortillas
3 c. shredded colby or cheddar cheese (12 oz.)
4 green onions, chopped
2 lg. tomatoes, peeled and chopped
Shredded lettuce
Sour cream (optional)

Cook ground beef in a large skillet until browned, stirring to crumble; drain off pan drippings. Add 2 cans chili salsa; bring to a boil. Reduce heat to low and cook 10 minutes or until liquid has completely evaporated.

Combine refried beans, cheese, cumin, and garlic powder. Spread a small amount of bean mixture one each tortilla; top with a small amount of meat mixture. Roll up each tortilla; place seam side down in a lightly greased 13 x 9 x 2 inch baking dish.

Pour remaining 2 cans chili salsa over tortillas; sprinkle with remaining cheese. Top with onion and tomato. Bake at 350 degrees for 30 minutes or until bubbly. Serve with lettuce and sour cream, if desired. Yields 6-8 servings.