1/2 lb. (8 oz.) Velveeta cheese or simular product, cut into cubes
1 can (16 oz.) refried beans
3/4 cup salsa
chips or crackers

Mix velveeta, beans and salsa in medium saucepan; cook on medium heat untill cheese is completely melted and mixture is well blended.

Serve with chips and crackers.

1/2 lb Super lean ground beef
2 t Chili powder
1 can Black beans, drained, rinsed (15 oz)
1/2 c Thick and chunky salsa
3/4 c Shredded sharp cheddar cheese
4 Flour tortillas (10 inch)
1/4 c Reduced fat or light sour cream
1 Tomato, chopped
1 c Shredded romaine lettuce

Cook meat and chili powder in large skillet on medium-high heat for 5 minutes, or until meat is no longer pink, stirring frequently. Add beans and salsa; cook for 5 minutes or until heated through, stirring occasionally. Remove from heat. Stir in cheese.

Spread meat mixture down centers of tortillas; top with sour cream, tomatoes, and lettuce. Fold in opposite sides of each tortilla, then roll up burrito-style.

3 cups rotini pasta, uncooked
2 jars (16 oz. each) chunky salsa
2 cups shredded cheddar cheese, divided
1 cup cottage cheese
1 can ( 16 oz. ) black beans, rinsed and drained
1 pkg. (10 oz.) frozen whole kernel corn, thawed and drained
1/4 cup fresh cilantro, chopped

Preheat oven to 375 degrees F.

Cook rotini pasta as directed on package, drain.
Mix rotini pasta, salsa, 1 cup of the cheddar cheese, cottage cheese, beans and corn.  Spoon into a 13x9 inch baking pan, sprayed with non-stick cooking spray; sprinkle with remaining cup of cheddar cheese.

Bake for 20 minutes or until thoroughly heated.  Top with chopped cilantro and serve.