1 lg. can (1 lb. 13 oz.) refried beans
1/2 tsp. cumin
1/4 tsp. garlic salt
1 c. Monterey Jack cheese, grated
3/4 lb. Italian sausage
1 1/2 lbs. ground beef
3 cans (7 1/2 oz. each) green chili salsa
8 to 10 flour tortillas (8 inch size)
3/4 lb. Colby cheese, grated
2 lg. fresh tomatoes, peeled & diced
4 to 6 green onions, sliced
Shredded lettuce

Combine beans, cumin, garlic salt and Monterey Jack cheese in top of double boiler. Cook over hot water, stirring frequently, until cheese is melted. Keep hot while proceeding with recipe.

Remove casing from Italian sausage, if using link sausage. Crumble sausage and beef into large skillet. Cook and stir until meat loses red color. Drain off grease. Add 2 cans of the salsa, bring to boil, reduce heat and cook uncovered until most of liquid evaporates. Spread tortillas with hot bean mixture; spread meat over beans. Press lightly with fingertips so meat sticks to the beans. Lightly roll tortillas. Place, seam side down, in single layer in greased or sprayed 9 x 13 inch pan. Pour remaining can of chili salsa over tops and around sides of tortillas. Sprinkle with grated cheese.

Bake, uncovered, in 350 degree oven for 30 minutes or until hot and bubbly. Sprinkle the chopped onions and tomatoes over top and continue heating 5 to 10 minutes. Serve with the shredded lettuce. Sometimes I get 12 tortilla rolls out of this recipe. If you like it spicy, use hot Italian sausage.