Burritos

1 lb ground beef
1 large can of refried beans
1 packet of burrito seasoning
Burrito sized flour tortillas

Brown meat in skillet. Drain grease. Add seasoning packet and water (according to directions on back of packet). Mix well. Add beans. Mix well. Put a few tortillas on a plate and cover with a clean towel. Heat for 30 seconds to a minute, or until hot. Spoon meat mixture into tortilla. Roll up.

Additional/optional toppings to add inside tortilla with meat/beans:
Cheese
Tomatoes
Salsa
Guacamole
Sour cream
Lettuce

Fajitas

2-3 b/s chicken breasts, cut in strips
Fajita seasoning packet
2 bell peppers, cut in strips
1 red onion, sliced
Soft taco sized flour tortillas

Heat skillet over medium high heat. Add oil; get hot. Add peppers and onions and cook until desired tenderness. Remove peppers and onions from skillet and set aside. Add chicken and cook until center is no longer pink. Add fajita seasoning packet and water (according to instructions on back of packet). Mix well. Add peppers and onions. Mix well. Serve immediately with warmed tortillas.

Optional toppings inside tortillas:
Guacamole
Sour cream
Salsa

Chicken Enchiladas

3 chicken breasts, cooked & cut up
1/2 pint sour cream
1 small can chopped green chilies
1/2 cup chopped green onion
10-12 tortillas
1/2 lb. Cheddar cheese
3 cans cream of chicken soup

Mix sour cream, chicken soup, green onions, and green chilies. Place small amount of sour cream mixture in center of flour tortillas, along with some chicken and cheese. Roll up and place in 9x13'' dish. Place remaining sauce over the top of enchiladas. Top with remaining cheese. Bake in 350°F oven for about 30 minutes or until bubbly.

Cafe Rio Rice

3 C water

4 tsp chicken bullion

4 tsp minced garlic

1/2 bunch cilantro

1 can green chiles

3/4 tsp salt

1 T butter

1/2 onion

3 C rice

Blend cilantro, green chiles, and onion together in food processor. Bring water to a boil and add all ingredients. Cover and simmer for 30 minutes, or until rice is done.

Cafe Rio Pork

2 to 3 pound pork roast

2 C brown sugar (reserve 1 C)

1 C Worcester sauce

1 tsp powdered ginger

1 tsp chili powder

1 tsp salt

1 tsp oregano

2 T minced onion

2 C green enchilada sauce (reserve 1 C)

Place pork in slow cooker and pour other ingredients over it. Cover and cook on low for about 9 hours, or until pork is done and tender. Shred pork and add 1 C brown sugar and 1 C enchilada sauce.

Serve with tortillas, rice, beans, tomatoes, lettuce, cheese, etc.