Mexican Variety with Ro*tel

I found this on Ro*tel's web site and modified it.

Ingredients:

• Pam
• 2 pkg. (13.8 oz each) refrigerated pizza crust dough
• 1 15 oz. can Wolf Brand Chili - no beans
• 1 15 oz. can Ranch Style Beans - rinsed and drained
• 2 cups shredded Mexican cheese blend (I use 4 Cheese Mexican blend)
• 1 10 oz. can Ro*tel or Hatch Diced Tomatoes and Green Chiles, drained
• 1 cup sour cream

Directions:

1. Preheat oven to 425. Spray 2 baking sheets with cooking spray; set aside.
2. Unroll pizza crusts. Cut each crust into 4 rectangular pieces, slightly stretching each piece.
3. Combine chili, beans and cheese in large bowl. Spoon about 3/4 cup filling onto one half of each rectangle. Fold dough over and press edges firmly to seal. Gently place pockets on baking sheets. Bake 13-18 minutes or until golden brown.
4. Combine drained tomatoes and sour cream in small bowl. Blend well. 
5. Serve sour cream mixture as a dip for pockets after cooling a few minutes.

MY VARIETY:
omit the sour cream and PAM

1. Mix all ingredients except the cheese together and cook on the stovetop. Heat taco shells and use the cooked mixture as taco filling - topping with the cheese.
2. Don't drain the beans or the chilies. Mix all ingredients together and cook on the stove-top adding a cup of water. Serve as a chili topping with diced onion and cheese.
3. I also added one pound of ground beef to the mixture.

All of these 3 varieties worked out well. This can be one of the meals I have dubbed "progressive". You can start one meal with the chili. Later, drain the mixtures to serve in taco shells.