Layered Nacho dip

1 16oz refried beans ( or do your own}
1/2 pkg taco seasoning mix (Gluten Free)
1 8oz sour cream
1 41/2 can chopped olives
2 large tomatoes, diced
1 small onion
1 4oz chopped green chilies
6 oz shredded cheese of your choice
Combine beans and seasoning mix, spread mixture in a 12x8x2 dish
Layer remaining ingredients in order listed
Serve with nacho chips
You may also use vegetable of your choice
A little taco sauce in the beans mixture makes it a little bit more spicy.

Chicken Tostadas

1 lb. boneless skinless chicken
1 TBSP margarine
1/4 C chopped onion
16 oz. salsa
1 envelope taco seasoning (Gluten Free)
1 can refried beans
12 corn tostado shells

Desired toppers, Lettuce, cheese, tomatoes, salsa, sour cream etc...

Preheat oven 350 degrees
Cut chicken and  into strips cook in margarine over medium heat until tender.

Add salsa, taco seasoning, simmer uncovered 10 minutes.

Heat Beans

On baking sheet arrange shells and heat 5 to 7 minutes

remove from oven

Arrange topping, beans, chicken, toppings as desired.

Baked Chicken Taquitios

Ingredients:
2 c shredded cooked chicken
6 slices of bacon cooked and crumbled
8 oz cream cheese
1/2 C sour cream
Dash of garlic and cumin
1 T taco seasoning
8 large tortillas
1 c Mozzarella Cheese

Directions:
1.  Mix the cream cheese, sour cream and seasoning.
2. Add the bacon.
3. Scoop some of the cheese mixture onto a tortilla,  sprinkle a little bit of mozzarella cheese.
4.  Roll up the tortilla as tight as your can.  Spray with cooking spray and sprinkle a little bit of salt on top.
5. Bake for about 15 minutes or until crisp in a 400 degree oven.

**These can be frozen and eaten later!