Taken from my “Favorites” folder

Servings 8

INGREDIENTS:

2 pounds ground beef

1 medium onion, chopped

3 large garlic cloves, minced

3/4 cup beef broth or water

1 (15 ounce) black beans, rinsed and drained OR 1-1/2 cups mexicorn, drained

1 package taco seasoning mix (can use 2 packages for a stronger flavor, use mild or spicy OR in place of the taco seasoning you can use 2 tablespoons chili powder and 3 teaspoons ground cumin)

salt and fresh ground black pepper, to taste

4 (6-inch) flour tortillas

1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

1 (10 ounce)  can diced tomatoes and green chilies, undrained

1-1/2 cups shredded cheddar cheese (can use more)

INSTRUCTIONS:———————————–

Grease a 13 x 9-inch baking dish.

In a skillet cook the ground beef with onion and garlic until the meat is no longer pink; drain.

Add in taco seasoning mix and beef broth, stir over low heat for 5 minutes,

Mix in black beans or corn; stir until heated through.

Season with salt or white salt and black pepper.

Transfer to baking dish.

Arrange tortillas over the top.

In a bowl combine the condensed soup with diced tomatoes and the juice from the can; pour over the tortillas.

Sprinkle with cheddar cheese.

Bake uncovered in a preheat 350 degree F oven for 25-30 minutes or until just heated through.

Taken from my “Favorites” folder!

All salad amounts can be adjusted, I serve this in a glass trifle bowl

Servings 8-10

INGREDIENTS:

1 envelope taco seasoning, divided (such as Old El Paso Taco seasoning mix, mild or spicy, I use the spicy)

1 pound ground beef

2 garlic cloves, minced (you can omit I always add it in)

1 medium head iceberg lettuce, torn

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

1 large red onion, chopped

4 medium tomatoes, chopped

2 cups shredded cheddar cheese

1-1/2 cups sliced black olives

1 (7-1/2 ounce) package tortilla chips, coarsely crushed

1  (8 ounce)  bottle Thousand Island salad dressing

2-1/2 to 3 tablespoons red taco sauce, or to taste (such as Old El Paso)

INSTRUCTIONS:—————————————

Set aside 1 tablespoon dry taco seasoning mix.

In a large skillet, cook beef with minced garlic over medium heat until no longer pink; drain, then stir in remaining taco seasoning; cool slightly.

In a large glass bowl layer the cooked beef, lettuce, beans, onion, tomatoes, cheese, olives and tortilla chips.

In a small bowl combine the salad dressing, taco sauce and reserved 1 tablespoon taco seasoning; serve with salad (start with 2-1/2 tablespoons red taco sauce then adjust to taste if needed).

Photo courtesy of Cat Brown

Taken from my “favorites” folder!…….

Use as much enchilada sauce as you like for the top, I make my own enchilada sauce but I can tell however that one 10-ounce can will not be enough you will need to use two and what you don’t use you can freeze for the next time, I also make this using grilled chicken it really makes a huge difference to the flavor so you may want to grill some extra and freeze for when you decide to make this recipe…

Servings 5/two enchiladas per serving

INGREDIENTS:

1-3/4 cups red enchilada sauce, divided (or use as much as you like)

4 ounces cream cheese, cubed and softened

1/2 teaspoon garlic powder

1-1/2 cups salsa (mild, medium or spicy, I use spicy)

2-1/2 cups cubed cooked chicken

1 (14 ounces) can black beans, rinsed and drained

1 (4 ounces) can chopped green chilies

10 (6-inch) flour tortillas

1-1/2 cups  shredded Mexican cheese blend or cheddar cheese

Shredded lettuce, chopped tomatoes, sour cream and sliced ripe olives (serve one or all)

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Spoon about 3/4 cup enchilada sauce into bottom of a greased baking dish (do not use too much sauce for the bottom of the dish or the enchiladas will be soggy, 3/4 cup should be enough).

In a large saucepan stir the cream cheese with garlic powder and salsa over medium heat for 2-3 minutes or until blended; then stir in the chicken, beans and green chilies.

Place about 6 tablespoons (1/4 cup plus 2 tablespoons) of chicken mixture down the center of each tortilla;  roll up and place seam side down over sauce.

Drizzle with remaining 1 cup enchilada sauce (or you may use more if you like).

Sprinkle the top with shredded cheese.

Bake uncovered for for 22-25 minutes or just until heated through (over baking will make the enchiladas too soft).

Serve with lettuce, tomato, sour cream and olives if desired.

Posted on recipezazz.com

Taste Tester Notes; black beans also work well in place of the kidney beans, Plan ahead this needs to chill for at least 2 hours before serving

Servings 8

INGREDIENTS:

4 cups chopped cooked chicken

2 cups shredded cheddar cheese

1 (15 to 16 ounce) can kidney beans, rinsed and drained

1  (4 ounces) can chopped green chilies

1/2 cup sliced ripe olives (use green or black)

1/2 cup sour cream

1/2 cup mayonnaise

1 envelope taco seasoning mix

1/4 cup chopped sweet red pepper

1/4 cup chopped green bell pepper

1 medium onion, chopped

salt and fresh ground black pepper, to taste

5 to 6 cups shredded lettuce

2 medium tomatoes, chopped

4 cups corn chips

INSTRUCTIONS:———————————

In a large bowl combine the first 11 ingredients, then season with salt and pepper to taste.

Cover and refrigerate for 2 or more hours.

Serve on a bed of lettuce topped with chopped tomatoes and corn chips.

This was tested using Kraft Macaroni and Cheese Deluxe

Servings 4

INGREDIENTS:

1 pound ground beef

1 small onion, chopped

3 large garlic cloves, minced

1 (14 ounce) package shells and cheese dinner mix

2 cups water (can use low-sodium beef broth)

1-1/3 cups salsa (use mild medium of spicy, a little more won’t hurt!)

1 (15 ounce) can black beans, rinsed and drained

2 teaspoons chili powder (or to taste)

salt and fresh ground black pepper

INSTRUCTIONS:———————————

In a large skillet cook the beef with onion until the beef is no longer pink; drain fat.

Add in garlic and continue cooking until the the beef is browned (about 10-12 minutes).

Set aside the cheese sauce packet from the boxed mix, then add in the uncooked shells and 2 cups water; bring to a boil cover and simmer for about 10-12 minutes or until the shells are tender.

Stir in salsa, beans and chili powder; cook over low heat for about 10 minutes.

Mix in the cheese sauce from the packet until heated through, then season with salt and pepper to taste.

Servings 8

Ingredients:

1/2 pound sliced bacon, diced

1/2 pound ground beef

1 medium onion, chopped

5 garlic cloves, finely chopped (not minced)

1 teaspoon chili powder

1/2 teaspoon crushed chili flakes, or adjust to taste

1 (28 ounce) can pork and beans

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

1 (15-1/4 ounce) can lima beans

1/2 cup barbecue sauce

1/2 cup ketchup

1/2 cup sugar

1/2 cup packed brown sugar

2 tablespoons prepared mustard

2 tablespoons molasses

1 teaspoon seasoned salt

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

Instructions:————————————

Preheat oven to 350 degrees F.

Grease a 2-1/2-quart casserole dish.

In a large skillet cook bacon until crisp; remove to a plate (drain the bacon fat but leave a small amount in the skillet)

To the same skillet cook the ground beef and onion until meat is no longer pink; drain fat.

Add in chopped garlic, chili powder, crushed chili flakes and cooked bacon; continue cooking until the meat is browned (this may take about 10 minutes).

Transfer to a greased baking dish.

Add in all of the beans and mix well.

In a small bowl combine the remaining ingredients; stir into beef and bean mixture.

Cover and bake at preheated oven for 45 minutes.

Uncover and continue to bake 15 minutes longer.

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.