Taste Tester Notes: for some heat add in some sliced jalapeno peppers into the chili bean mixture, amounts listed are only a guideline feel free to adjust to taste

Servings 4

Ingredients:

3 cups crushed nacho tortilla chips, divided

1 (15 ounce) can chili with beans (use mild or spicy, I prefer spicy)

1 (4 ounce) can chopped green chilies

1 cup sliced black olives, drained, divided

1 cup sour cream

1 cup shredded cheddar cheese

1 (4-1/2 ounce) jar sliced mushrooms, drained

1 large tomato, chopped

3 to 4 green onions, chopped

1 large tomato, chopped

shredded lettuce

Instructions:—————————————

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease an 8-inch square baking pan.

Spread about 1-1/2 cups (or more) crushed tortilla chips into the bottom of the baking dish.

In a bowl combine the chili with green chilies an 1/2 black olives; spoon over the crushed tortilla chips.

Spread the sour cream over the top.

Sprinkle with shredded cheddar cheese, mushrooms, chopped tomato, green onions, then remaining crushed tortilla chips, olives,

Bake uncovered for about 20 minutes or until heated through.

Top with shredded lettuce.

Taken from my “Favorites” folder!

Taste Tester Notes; 1 small garlic clove may be added in with the mayonnaise mixture if desired

Servings 8-10

Ingredients:

1 (8-1/2 ounce) package corn muffin mix (such as Jiffy Corn Muffin Mix)

1 (4 ounce) can chopped green chilies, undrained

1/4 teaspoon ground cumin

pinch dried oregano

1 cup mayonnaise (do not use salad dressing)

1 cup sour cream

1 package dry ranch salad dressing mix

2 (15 ounce) cans pinto beans, rinsed and drained

2 (15 ounce) cans whole kernel corn, drained

3 large Roma tomatoes, chopped

1 small green bell pepper, seeded and chopped

4 green onions, chopped

10 to 12 bacon strips, cooked and crumbled

2 cups shredded cheddar cheese (can use more or less)

Instructions:———————————-

Grease a 8-inch square baking dish.

Prepare the corn muffin mix according to package directions, then stir in green chilies,  cumin and dried oregano.

Spread into the prepared baking dish.

Bake in a 400 degrees F oven for 20-25 minutes or until the cornbread tests done; cool completely.

Prepare a 13 x 9-inch pan.

In a small bowl combine the mayonnaise with sour cream and dry ranch dressing mix; set aside.

Crumble half of the cooled cornbread into the pan.

Layer with half of the pinto beans, mayonnaise mixture, corn, chopped tomatoes, green bell pepper, green onions, bacon then cheese.

Repeat layers (dish will be very full).

Cover with plastic wrap and refrigerate for 2 hours.

Taken from my “Favorites” folder!

Taste Tester Notes; this recipe was developed for regular uncooked noodles do not use the no-cook noodles, there is no need to precook the noodles there is enough sauce for the uncooked noodles to cook in and soften, do not try this recipe with cooked noodles!….

Make this as spicy as you like by adjusting the jalapeno peppers and/or crushed chili flakes, you will need 1 (16-ounce) jar of salsa and 1/3 cup of salsa I usually purchase 2 jars and freeze the rest of the salsa for another time…

If you cooked the ground beef mixture 1-2 days ahead this is a snap to assemble

Servings 8-10

Ingredients:

2 pounds ground beef

1 medium onion, chopped

1 jalapeno pepper, seeded and finely chopped (can omit)

4 large garlic cloves, minced (garlic loves can use more)

1 teaspoon crushed chili flakes, or adjust to heat level

2 envelopes taco seasoning mix (such as Old El Paso taco seasoning mix)

1/3 cup salsa (a little more won’t hurt)

1 (16 ounce) can refried beans

1 (4 ounce) can chopped green chilies

salt and fresh ground black pepper, to taste

4 cups shredded cheddar cheese, divided

12 lasagna noodles, cooked (can use)

1 (16-ounce) jar salsa, mild, medium or spicy

2 cups water

2-1/2 cups sour cream

1 (2-1/4 ounce) can sliced black olives, drained

3 to 4 green onions, chopped

1 large tomato (or use 2 small tomatoes)

Instructions:——————————————

Grease a 13 x 9-inch baking dish and prepare a large baking sheet to sit the baking dish on to catch any spills.

In a large skillet cook the ground beef with onion and jalapeno pepper until no longer pink; drain fat, then continue cooking until the meat is browned (adding in the garlic and chili flakes the last 2-3 minutes of cooking time, the beef may take about 10-12 minutes to brown).

Mix in 1/3 cup salsa and both envelopes of taco seasoning, refried beans and green chilies mix; cook over medium heat for 5-7 minutes.

TO ASSEMBLE——————————————

Place 4 uncooked lasagna noodles into the bottom of the baking dish, then 1/3 meat mixture, then sprinkle 1 cup shredded cheddar of the top of the meat.

Repeat layers two more times.

In a medium bowl combine the 16 ounce jar of salsa with 2 cups water then pour over the top.

Place the baking dish onto a large baking sheet (to catch any spills).

Cover tightly with a double layer of foil.

Bake in a preheated 350 degree F oven (bottom oven rack) for 1 hour or until very hot and bubbly and the noodles are fork-tender (baking time may take a little more).

Remove from oven, top with 2 cups sour cream, black olives, chopped tomatoes and remaining 1 cup shredded cheddar cheese on top.

Return to oven uncovered for 10-12 minutes longer.

Allow to stand for 20 minutes before slicing.

1 (16 ounce) can refried beans

1 (4-ounce) can chopped green chilies

Taste Tester Notes; for more heat add in a finely chopped and seeded jalapeno pepper when cooking the ground beef, half of a green bell pepper, seeded and chopped is also a great addition, you will need a 3-quart crockpot for this..

This may also be cooked in the oven.

Servings 6-8

Ingredients:

10 to 12 bacon strips

1 pound ground beef

1 large onion chopped and divided

4 large garlic cloves, minced (garlic lovers can use more)

1 teaspoon crushed chili flakes, or adjust to taste

2 (16-ounce) cans pork and beans

1 (16 ounce) can kidney beans, rinsed and drained

1 (16 ounce) can butter beans, drained

1 cup ketchup

1/4 to 1/3 cup brown sugar, packed

3 tablespoons white vinegar

1 teaspoon liquid smoke

1 teaspoon seasoned salt (can use white salt)

1/2 teaspoon fresh ground black pepper, or to taste

Instructions:———————————–

In a skillet cook the bacon until crisp; remove to a plate cool and crumble (do not drain the fat you will drain it after cooking the beef).

Add in the beef and half of the chopped onion then cook until no longer pink; drain fat then continue cooking until the meat is browned (this may take about 10-12 minutes or more to brown the beef) add in the garlic, remaining half of the chopped onion and chili flakes the last 2-3 minutes of cooking time.

Stir in all remaining ingredients until just heated through.

Transfer to crockpot.

Cover and cook on low for 6-7 hours.

Taken from my “Favorites” folder!

For even more spice add in a jalapeno pepper

Servings 8

Ingredients: