At least I'm being creative in the kitchen if I can't be creative at the scrap table. Tonight I made Mexican Egg Rolls. I got the idea from an appetizer at Chilis. I didn't have any corn in the house, so these aren't very colorful. But they were yummy.
Mexican Egg Rolls
1 lb ground beef, browned with onions and garlic
1 can green chilies
1 cup frozen corn
taco seasoning and/or lots of cumin and chili powder
2 cups grated cheese
I used 2 won ton wrappers for each egg roll and about 2 good spoonsful of filling. Makes 12. Spray with Pam and bake at 400 for 15 min. Serve with sour cream and salsa.