~ BEEF-TOPPED BEAN ENCHILADAS ~

1 1/2 pounds ground beef
1 Medium onion
1 Jar (16 oz) Salsa
1 can (8 oz) tomato sauce
1 to 2 teaspoons ground cumin
1/8 teaspoon garlic salt
1 can (16) oz refried beans
12 flour tortillas(8 inches), warmed
1 1/2 cups(6oz) shredded cheddar cheese, divided
1 1/2 cups(6oz) shredded monterey jack cheese, divided
2 cans (2 1/4 oz each) sliced ripe olives, drained, divided

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, tomato sauce, cumin and garlic salt(I also used taco seasoning to make the meat have more flavor); cook 3 minutes or until heated through.

Meanwhile, spread 2-3 tablespoons refried beans over each tortilla. Sprinkle each with 1 tablespoon of cheddar cheese, 1 tablespoon of monterey jack cheese, and 1 tablespoom olives. Roll up.

Place seam side down in a greased 9 x 13 baking dish. Top with beef mixture. Sprinkle with remaining cheeses and olives. Bake uncovered at 350 for 20 minutes or until heated through.

~ TACO SALAD 3 ~
TRUDY READY

2 CANS RANCH STYLE BEANS, DRAINED
1 SMALL SOUR CREAM
1 PACKAGE TACO SEASONING
MIX TOGETHER & SET ASIDE FOR ½ HOUR/
LAYER IN BETWEEN VEGETABLES;
LETTUCE
BELL PEPPERS
ONIONS
TOMATO
SHREDDED CHEESE.

PLACE IN LAYERS IN BOWL.

~ TACO SALAD 2 ~

4 TOMATOES, DICED
1 MEDIUM LETTUCE, DICED
1 CUP ONION, CHOPPED
16 OZ THOUSAND ISLAND DRESSING
½ CUP LONGHORN CHEESE, SHREDDED
1 POUND HAMBURGER, BROWNED & DRAINED
½ TSP. SALT
MIX TOGETHER
LET MARINATE IN REFRIGERATOR FOR SEVERAL HOURS.
JUST BEFORE SERVING ADD:
1 PACKAGE TACO CHIPS

~ MEXICAN CASSEROLE ~

1 PKG. FROZEN CORN TORTILLAS TORN IN PIECES.
1 POUND HAMBURGER
1 PKG DRY TACO SEASONING
1 CUP EACH:
CREAM OF MUSHROOM SOUP
CREAM OF CHICKEN SOUP
1 CUP WATER
1 TSP CHILI POWDER
DICED ONIONS

BROWN HAMBURGER, ADD TACO SEASONING, ONIONS, SOUPS & WATER. SIMMER AND MIX WELL. THE LAYER STRIPS OF TORTILLA & MEAT INTO BUTTERED CASSEROLE DISH. BAKE AT 350 FOR 40 MINUTES. 15 MINUTES BEFORE DONE, TOP WITH GRATED CHEESE, BAKE UNTIL MELTED.

~ CHICKEN ENCHILADAS ~

BOIL 1 CHICKEN OR USE 4 CHICKEN BREASTS.
MIX COOKED CHICKEN WITH A LARGE CAN OF CREAM OF CHICKEN SOUP.
ROLL CHICKEN MIXTURE IN TORTILLAS, COVER ROLLED TORTILLAS WITH A LARGE CAN OF CREAM OF MUSHROOM SOUP, TOP WITH MONTEREY JACK AND CHEDDAR CHEESE.
BAKE AT 350 TIL HOT & CHEESE IS MELTED.

~ TIJUANA TORTE ~
LOLA HOLT

1 POUND HAMBURGER
1 POUND SHREDDED CHEDDAR CHEESE
1 MEDIUM ONION
1 CAN(4OZ) DICED GREEN CHILIES
1 ~ 16 OZ CAN STEWED TOMATOES
1 PKG. TACO SEASONING
1 ~ 8 OZ CAN TOMATO SAUCE
9 LARGE TORTILLAS
*1 ½ SOUR CREAM

BROWN HAMBURGER & ONIONS; ADD OTHER INGREDIENTS, EXCEPT CHEESE, TORTILLAS & SOUR CREAM. SIMMER 10 - 15 MINUTES. PLACE ¼ CUP MIXTURE IN 9X13 PAN. PLACE A LAYER OF TORTILLAS ON TOP; ADD MEAT MIXTURE, THEN CHEESE, REPEAT LAYER, BEFORE ADDING TOP LAYER OF TORTILLAS, TOP WITH SOUR CREAM. COVER WITH FOIL AND BAKE AT 350 FOR 25 MINUTES.

~ MEXICAN CORNBREAD ~

MIX:
1 CUP YELLOW CORNMEAL
1 CUP FLOUR
1 EGG
½ CUP MELTED SHORTENING
1 STP. BAKING POWDER
1 REGULAR SIZE CAN CREAMED CORN
½ CUP MILK

POUR HALF OF MIXUTRE INTO HOT GREASED 9 X 13 PAN, SPREAD 1 POUND BROWNED & DRAINED SAUSAGE, 1 CUP SHREDDED CHEESE, ½ CUP ONION CHOPPED, CHILI POWDER, OR DICED HOT PEPPERS.
POUR REMAINING BATTER OVER TOP & BAKE.
1 HOUR AT 350.

~ SUPER NACHO ~

BROWN 1 POUND OF HAMBURGER WITH CHOPPED ONIONS AND DRAIN.
ADD 1 PKG TACO SEASONING, FOLLOWING PKG DIRECTIONS.
IN 9 X 13 PAN LAYER 2 - 16 OZ CANS REFRIED BEANS, HAMBURGER MIXTURE & TOPS WITH ½ POUND CHEESE.

BAKE 20 TO 25 MINUTES AT 400 TILL BUBBLY.
GARNISH WITH LETTUCE, GREEN ONION, DICED BLACK OLIVES & DICED TOMATO.
SERVE WITH CHIPS.

~ LAYERED TOSTADA BAKE ~

1 POUND GROUND BEEF
½ CUP CHOPPED ONION
BROWN BEEF & ONION, AND DRAIN.
1 PKG. TACO SEASONING
1 ~ 8 0Z CAN TOMATO SAUCE
1 CAN REFRIED BEANS
1 CAN GREEN CHILIES, DRAINED
ADD TO BEEF MIXTURE.
MIX:
1 CUP BISQUICK MIX
½ CUP YELLOW CORN MEAL
¼ CUP MILK
1 EGG BEATEN
MIX UNTIL MOSITENED, SPREAD IN 8X8 DISH, SPOON BEEF MIXTURE OVER DOUGH.
BAKE AT 375 FOR 30 MINUTES.
LET STAND 10 MINUTES BEFORE SERVING.

~ MEXICAN CHICKEN ~

COOK 6 CHICKEN BREAST
MIX IN BOWL:
1 CAN CREAM OF CHICKEN
1 CAN CREAM OF MUSHROOM
1 CAN ROTEL TOMOTOES
1 MEDIUM ONION, CHOPPED
1 MEDIUM GREEN PEPPER, CHOPPED
1 SMALL CAN EVAPORATED MILK

IN GREASED 9 X 13 BAKING DISH:
LAYER ½ BAG OF TACO FLAVORED DORITOS, CRUSHED
NEXT LAYER ½ CHICKEN PIECES, ½ SOUP MIXTURE, ½ PKG/ GRATED CHEESE.
REPEAT LAYER.
BAKE AT 375 FOR 40 MINUTES, COVERED.

~ CREAMY CHICKEN & CHILE ENCHILADAS ~

~ CREAMY CHICKEN & CHILE ENCHILADAS ~
1 POUND CHICKEN BREAST STRIPS COOKED
1 (8 0Z) PKG. CREAM CHEESE, CUT INTO CUBES
1 (4.5 OZ) CAN CHOPPED GREEN CHILIES
1 (12 CT) PKG. OF TORTILLAS
2 (10 OZ) CANS EL PASO GREEN CHILIE ENCHILADAS SAUCE
¾ CUP SHREDDED CHEDDAR CHEESE

HEAT OVEN TO 400.
TO COOKED CHICKEN ADD CUBED CREAM CHEESE AND CHILIES.
COOK AND STIR OVER MEDIUM HEAT. HEAT TILL WELL BLENDED.
SPOON ENCHILADA FILLING INTO TORTILLAS, ROLL UP AND PLACE SEAM DOWN IN LIGHTLY GREASED 9 X 13 PAN.
POUR ENCHILADAS SAUCE OVER TOP, SPRINKLE WITH CHEESE, AND BAKE FOR 15 - 20 MINUTES.

~ TACO SALAD ~

~ TACO SALAD ~

1 HEAD LETTUCE 1 CAN CHILI BEANS,
2 TOMATO, CHOPPED DRAINED & RINSED
½ CUP CHOPPED ONION

8 OZ. GRATED CHEESE
1 PKG. TACO SEASONING

1 POUND HAMBURGER,
BROWNED & DRAINED & COOLED

JUST BEFORE SERVING ADD:
8 OZ BAG OF TACO CHIPS (I USED FRITOS)
CATALINA DRESSING

MIX AND SERVE IMMEDIATELY