Flautas

• 1 (16 oz.) can refried beans
• 1/2 tsp. ground cumin
• 1/4 tsp. garlic salt
• 1 c. (4 oz.) Monterey Jack cheese
• 3/4 lb. chorizo sausage
• 1 1/2 lb. ground beef
• 3 (7 oz.) cans Ortega green chili salsa
• 8 white flour tortillas
• 3 c. grated Colby Longhorn cheese (12 oz.)
• 2 large tomatoes, peeled and chopped
• 1/4 c. sliced green onion tops
• 4 c. shredded lettuce
• 1 c. sour cream

1. Combine the first 4 ingredients; stir and heat on low until cheese melts.
2. Crumb sausage and ground beef together in skillet and cook, but don't brown.
3. Drain grease.
4. Add 2 cans of chili salsa to the meat and cook until most of the liquid is evaporated. Spread tortillas with hot bean mixture.
5. Spread meat over beans. Roll tortillas and place seam side down in a single layer in a large well-greased baking pan.
6. Pour remaining can of salsa on top.
7. Sprinkle with Colby cheese, tomatoes and green onion tops. Bake, uncovered, for 20 minutes at 350u0b0.
8. Serve each Flauta on a bed of shredded lettuce and top with a dollop of sour cream. Serves 8.

beans, ground cumin, garlic salt, cheese, chorizo sausage, ground beef, green chili salsa, flour tortillas, tomatoes, shredded lettuce, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=601540 (may not work)