Family-Size Baked Burrito

2 plum tomatoes, thinly sliced

3 cups diced cooked chicken

1/2 cup chopped onion

1/2 lime

3/4 cup thick and chunky salsa

1 garlic clove, pressed

1 1/2 cups (6 ounces) shredded colby & Monterey Jack cheese blend, divided

4 burrito-size flour tortillas (11-11 1/2 inches)

1 can (9 ounces) bean dip

Assorted toppings such as shredded lettuce, sliced pitted ripe olives, snipped fresh cilantro

1) Preheat oven to 450. Thinly slice tomatoes; set aside. Dice chicken and chop onion. Juice lime half into a bowl. Add chicken, onion, salsa, and pressed garlic. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally. Stir in 1/2 cup of the cheese.

2) Arrange tortillas in an overlapping circular pattern on a flat pan so they touch in center and extend over edge of pan. Starting in center, spread bean dip over tortillas forming a 10 x 10-inch square. Spoon chicken mixture evenly over been dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.

3) Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles; serve with assorted toppings, if desired.

Yield: 8 servings