Seven Layer Dip

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

Directions
1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
From this website

Spanish Rice

1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced (sub garlic powder if needed)
1 T cooking oil
1 28-oz can tomatoes (I like to use two cans of Italian diced tomatoes from Walmart, since they are already flavored and chopped fine)
3/4 cup long grain rice
1 t sugar
1 t chili powder
Salt and pepper to taste

In a large skillet cook onion, green pepper, and garlic in oil till tender but not brown. Stir in undrained tomatoes, rice, sugar, chili powder, pepper/salt (hot sauce - optional) and 1 cup water. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 mins or till rice is tender and most of the liquid is absorbed. Sprinkle with shredded cheddar cheese if desired. (Better Homes CB)

Chicken Chimichangas

2/3 cup salsa
1 tsp. ground cumin
1/2 tsp dried oregano
1 and 1/2 c. shredded cooked chicken
1 cup grated cheddar cheese
1/4 cup chopped green onions

6 (8 inch) flour tortillas
2 tbsp. melted butter (Optional, use butter flavored spray to reduce calorie count)

Mix all but last 2 ingredients together. Warm tortillas and place 1/2 cup
chicken mixture in center of each tortilla. Fold sides over filling. Roll
up from bottom and place seam side down on greased baking sheet. Brush
with butter covering all exposed tortilla (or non-stick cooking spray). Bake at 375 for 30-40 min (Cover until the last 10 minutes if you don't want it so crispy).
Garnish with more salsa, green onion, sour cream, cheese and guacamole as
desired.