PIZZA BURRITO PIE

   I recalled my days as a foster mother of five children and scraping to make ends meet after reading about Colorado food stamp recipients documenting their struggles to survive and feed their families. 
   Tonight, I made one of my budget meals. It is Pizza Burrito Pie with Chicken-Herb Rice.  One package of medium tortillas, one large can of refried beans, and 3 cups cooked pinto beans makes up the bulk of this recipe. I always made a pot of bean soup and sweet yellow cornbread the day before, then used the leftover beans. 

PIZZA BURRITO PIE

8 medium flour tortillas
1 large can refried beans
3 cups pinto beans, drained
1/4 cup mild taco sauce (I save leftover packets from fast-food)
1/4 cup shredded Mexican cheese
1 packet taco seasoning (I use coupons to get it free)
1 cup chopped tomatoes
1 cup chopped onion
1/2 cup chopped cilantro
Juice 2 limes
Juice 1 lemon

Preheat oven to 350 degrees. Line a large pizza pan with parchment paper of spray with cooking spray. Set aside. Mix all beans, taco sauce and seasoning, cheese in a large bowl, mixing well. Place four tortillas on a large pizza pan. Add feeling, leaving 1/4 inch around edges. Place another tortilla on top of each. Place in a 350 degree pre-heated oven and bake for fifteen to twenty minutes. 
   In a medium-sized mixing bowl, mix tomatoes, onion, cilantro, and lime and lemon juices, tossing well. Place in refrigerator. 
   Add sour cream, more taco sauce, and tomato-onion topping. Serve with Chicken-Herb Rice. 

CHICKEN-HERB RICE

3 tablespoons Land O' Lakes salted butter
2 cups rice
1 tablespoon chicken base
1/4 teaspoon ground thyme
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon  seasoned salt
2 1/2 cups hot water

Heat butter over medium-high heat. Add rice and herbs,  and saute until brown. Add  hot water, stirring well. Reduce heat to medium-low, cover and cook for ten to fifteen minutes.