1 lb. hamburger
1 can refried beans
6 lg. flour tortillas
1/2 c. white rice, uncooked
1 can diced Rotel tomatoes
1/2 c. chopped onion
1/2 c. water
1 lb. cheddar or Monterey Jack cheese, shredded
Salt & pepper to taste

Brown meat, onions and salt and pepper. Drain excess fat. Add Rotel tomatoes, water and rice. Bring to boil. Reduce heat to low and simmer 15 to 18 minutes until rice is done and water has cooked into the rice. Spray Pam on the bottom of a 9 x 13 inch casserole dish. Spread refried beans down the center of the tortillas.

Place in casserole so the edges of the tortillas are up like a taco shell. Divide the meat mixture between the tortillas and top with shredded cheese. Fold over edges of tortillas and hold in place with toothpicks. Cover with foil and bake at 350 degrees for 30 to 35 minutes. Serves 6.

OPTION: Use 1 pound chicken breast cut into bite-sized pieces and brown in 2 tablespoons safflower oil with onions, salt and pepper.