Enchilada Pie

1 lb ground beef
2-3 cups shredded cheese
6-8 flour tortillas
1 can stewed tomatoes
1 can enchilada sauce
1 can cream of mushroom soup

Brown ground beef. Drain. Mix in tomatoes, enchilada sauce and cream of mushroom soup. Preheat oven to 350*.

In casserole dish, layer tortillas to cover bottom of dish, then add 1/2 meat mixture. Layer it with 1/2 the cheese. Repeat the layers with the remaining ingredients.

Bake at 350* for 10-15 minutes. Let sit for 10-15 minutes and serve.

Pumpkin Roll

2/3 cup pumpkin
1 cup sugar
3 eggs
1/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 cup flour

Preheat oven to 375*. Line 15x11 jelly roll pan with wax paper. Spray with cooking spray. Sprinkle a kitchen towel with powdered sugar (about 1/4 cup).

Combine all the ingredients above. Spread evenly into prepared pan.

Bake for 13 to 15 minutes. Cake should spring back at the touch. Immediately loosen and turn on to prepared towel. Peel wax paper off. Roll cake up with the towel and let cool on a wire rack for 1 hour.

Combine:
1 pkg room temperature cream cheese
6 tbsp. butter
1 cup powdered sugar
1 tsp. vanilla

Unroll the cake and spread filling over the cake. Re-roll cake (without the towel) and wrap in plastic wrap. Refrigerate for at least 1 hour.

Slice and serve.