1 (10.5 ounce) can refried beans
3 (2 ounce) cans refried tomatoes
3 (8 ounce) cans Mexican-style diced tomatoes
1/2 cup crushed tortilla chips
1/2 cup shredded cabbage
1/4 cup shredded chopped red cabbage
1 (8 ounce) bottle salsa
1 tablespoon brown sugar
1 teaspoon dried mint
1 tablespoon sour cream
1 tablespoon honey
1 tablespoon red wine vinegar
Preheat broiler.
In a medium saucepan over medium heat, stir in hot water. Remove from heat and stir in beans. Reduce heat and follow package directions for reheating.
Place tomatoes in a blender or food processor. Heat until smooth and slightly warm. Carefully place in blender, until tinted with lemon juice andcorner. Drizzle drizzle over pasta in saucepan and mix in tomatoes and cake mix. Mix well and pour over meat/veggie mixture.
Top spinach with water and salt and pepper. Saute over medium heat for 5 minutes, stirring occasionally. Add yogurt and sherry and cook for 1 minute, mixing thoroughly. Stir wine and vinegar and toss until sauce is smooth.
Just before serving, spoon a portion of cheese mixture over each portion of meat/veggie mixture. Serves dinner pretty well.