In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead for a couple minutes. Divide dough into 8 portions. On a lightly floured surface roll each portion into a 7 inch circle.

In a large nonstick skillet coated with cooking spray, cook tortillas over med-high (almost high) heat for 1-2 minutes on each side or until lightly browned.

Spray 9x13 inch pan with non stick spray. Brown hamburger, add onion and cook until onion is translucent. Place half the tortillas in bottom of pan, spread to fit as well as possible. Add drained hamburger and spread evenly. Pour undrained beans evenly over hamburger and add sliced or grated cheese over beans.

Place remainder of the tortillas over the cheese. Mix the tomatoes, chicken soup, salsa and pour evenly over tortillas.

Bake for 1 hour at 350 degrees. This freezes well. You should not use an aluminum pan since the tomato and chilies will eat through the pan-that is experience talking!

Serves: 4 people

Peel, mash avocado. Add lemon juice, salt and pepper and set aside. Mix taco seasoning mix with sour cream and mayo. Spread refried beans on a large serving plate. Spread avocado ever the beans, followed by a layer of the sour cream mixture. Then layer onion, tomatoes, olives and last the cheese.
Serve with tortilla chips.

~This is best if made the night before. It gets all the flavors incorporated.

From: Glorious Grub Cookbook By. Joan Stewart