1 (1 lb.) can refried beans
1/2 tsp. ground cumin, or more
1/4 tsp. garlic powder
1 c. Monterey Jack, shredded
1 1/2 lb. ground beef
4-6 oz. cans green chili salsa
6 (10 inch) flour tortillas
3/4 lb. colby cheese, shredded
2 lg. fresh tomatoes, peeled and diced
Sliced green onions and tops
Shredded lettuce
Sour cream; optional

Combine beans, cumin, garlic, and Jack cheese in top of double boiler. Cook over hot water, stirring occasionally until cheese melts. Keep the mixture hot. Crumble beef into heated skillet. Cook over medium heat, stirring frequently until meat loses red color. Drain off grease. Add two cans green salsa. Bring to a boil. Reduce heat. Cook uncovered until most of the liquid is absorbed.

Spread tortillas with the bean mixture. Spread meat mixture over the beans, pressing in firmly. Lightly roll tortillas. Place them seam side down in a single layer in a greased 9 x 13 inch pan. Pour two cans of green salsa over the top and around the sides of the tortillas. Sprinkle colby cheese on top, along with tomatoes and onions.

Bake at 350 degrees for 30 minutes, or until bubbly. Garnish with shredded lettuce and sour cream.