For some heat add in a finely chopped and seeded jalapeno pepper when cooking the beef

Servings 6

INGREDIENTS:

1 pound ground beef

1 medium onion, finely chopped

1 small green bell pepper, seeded and finely chopped

1 teaspoon crushed chili  flakes, or adjust to taste

2 tablespoons chili powder, or to taste

4 garlic cloves, minced

seasoned salt and fresh ground black pepper, to taste

1 (4 ounce) cans green chilies, diced

12 (6 inch) corn tortillas ( cut into about 1-1/2-inch pieces, you could use flour tortillas but the corn is better)

1 (10 ounce) cans cream of mushroom soup, undiluted

1 1/2 cups canned sliced black olives

1 1/4 cups red enchilada sauce ( I use my own recipe posted here on the site)

1/2 cup sour cream

2 1/2 cups cheddar cheese, divided

2 firm tomatoes, coarsely chopped

TOPPINGS:

shredded lettuce

diced tomatoes

chopped green onions

INSTRUCTIONS:———————————–

Preheat oven to 375 degrees F..

Grease an 11 x 7-inch casserole dish.

In a large skillet cook the ground beef with bell pepper, dried chili flakes (if using) and chili powder; cook over medium heat until beef is no longer pink; drain fat, then continue cooking until the meat is browned (this may take about 10-12 minutes to brown) add in the garlic the last 2-3 minutes of cooking time.

Season with seasoned salt and black pepper to taste then transfer to a large bowl.

Stir in the tortilla pieces, cream of mushroom soup, black olives, red enchilada sauce, sour cream and 1-1/2 cups shredded cheese; mix to combine.

Transfer to prepared baking dish.

Cover and bake for about 30 minutes.

Uncover and sprinkle with remaining 1 cup or more of shredded cheese then 2 chopped tomatoes.

Return to oven and bake uncovered until casserole is bubbly and the cheese has melted (about 8-10 minutes).

Serve topped with more chopped tomatoes, shredded lettuce and chopped green onions if desired.

Taken from my “Favorites” folder!

Servings 6

INGREDIENTS:

1-1/2 cups uncooked elbow macaroni

1 pound Velveeta cheese, cubed

3 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (can use more)

2 cups milk or 2 cups half-and-half cream

2 tablespoons prepared yellow mustard (can use Dijon)

1 (8 ounce) package cream cheese, softened

1 to 2 tablespoon dried parsley

salt and fresh ground black pepper, to taste

TOPPING:

1 1/2 cups dry breadcrumbs

2 tablespoons melted butter

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F.

Grease a medium casserole dish.

For topping; in a bowl combine the breadcrumbs with melted butter; set aside.

In a large saucepan cook the macaroni until firm-tender; drain then immediately mix in the Velveeta cheese then set aside.

In a medium saucepan melt butter; add in the flour, garlic powder and cayenne; stir for 1 minute.

Add in the milk or half and half, mustard, cream cheese, salt and pepper and parsley, then stir until cream cheese is thoroughly combined and melted.

A then pour over macaroni mixture.

Season with salt and pepper.

Transfer to casserole dish.

Top with bread crumb mixture.

Bake for 30-40 minutes or until top is a light golden brown.

Taken from my “Favorites” folder!

Servings 6

INGREDIENTS:

1  (6.2-ounce) package fast-cooking long-grain and wild rice mix

1/4  cup  butter or margarine

1 large celery rib, chopped

1 medium onion, chopped

4 garlic cloves, minced

1  (8-ounce) can sliced water chestnuts, drained

2-1/2  cups  chopped cooked chicken

2  cups shredded Cheddar cheese, divided

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

1/2  (16-ounce) container sour cream

1/2  cup  milk

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

1 cup  soft breadcrumbs (homemade preferably)

1 /2 (2.25-ounce) package sliced almonds, toasted

Make certain to squeeze out as much moisture from the thawed spinach as possible

Servings 6-8

INGREDIENTS:

4  (10-ounce) packages frozen chopped spinach, thawed and hand-squeezed dry to remove all moisture

1/4 cup butter or margarine

1 small onion, chopped (or 1/2  onion medium, chopped)

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

1/4 teaspoon cayenne pepper (optional or adjust to taste)

2 tablespoons  all-purpose flour

1  (12-ounce) can evaporated milk

6 ounces Mexi flavor Velveeta cheese, cubed

1/2  teaspoon seasoned salt

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

1  teaspoon Worcestershire sauce

2  cups crushed Ritz butter crackers

1/4  cup  butter or margarine, melted

Use regular lasagna noodles for this not the no-cook, and do not pre-cook the noodles first with the addition of the water/salsa mixture they will soften while cooking, to save time the ground beef mixture may be made up to 2 days in advance and refrigerated, heat  in the microwave before using for the recipe

Servings 10-12

INGREDIENTS:

2 pounds ground beef

1 medium onion, chopped

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

1/2 teaspoon crushed chili flakes, optional or adjust to heat level

1 cup refried beans (you may freeze the remaining from the can for another time)

1 (4 ounce) can chopped green chilies

1 envelope taco seasoning

1/3 cup salsa, mild medium or spicy

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

4 cups (16 ounces) shredded cheddar cheese, divided (or can use a Mexi blend of cheese)

1 (12 ounce) package uncooked lasagna noodles

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

2 cups water

2 cups  sour cream

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

green onions, chopped (use as many as you like)

2 medium tomatoes, chopped

INSTRUCTIONS:———————————–

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking pan.

In a large skillet, cook beef  with onion over medium heat until no longer pink; drain.

Add in garlic and chili flakes, then continue to cook until the meat is lightly browned (about 10-12 minutes).

Stir in the refried  beans, green chilies, taco seasoning mix and 1/3 cup salsa until well combined.

Mix in the back beans.

TO ASSEMBLE:

In baking dish layer a third of the noodles and 1/3 of meat mixture, then sprinkle with 1 cup of shredded  cheddar cheese.

Repeat layers two more times.

In a bowl combine the 16-ounce jar of salsa and water; pour evenly over the top and using a tablespoon drizzle a small amount around the sides of the lasagn (using a knife slightly pushing the lasagna away from the edges to allow the salsa/water mixture to flow around the edge of the pan).

Place the pan on a baking sheet to catch any spills.

Cover with two layers of foil and bake for 1  hour or until heated through and the lasagna noodles are fork tender.

Remove from oven and spread the sour cream, over the top then sprinkle with the olives, green onions and chopped tomatoes and remaining 1 cup shredded cheddar cheese.

Bake uncovered 6-8  minutes longer.

Let stand 15 -20 minutes or longer before cutting.