Beef Taco Bake

1 pound ground beef

2 cans (10 3/4 ounces) Campbell's® Condensed Tomato Soup

2 cups Pace® Picante Sauce

1 cup milk

16 corn tortillas (6-inch), cut into 1-inch pieces

2 cups shredded Cheddar cheese (about 4 ounces)

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

Stir the soup, picante sauce, milk, tortillas and half the cheese in the skillet.  Spoon the beef mixture into a 2-quart shallow baking dish.  Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling.  Sprinkle with the remaining cheese.

Adapted From Campbell's Kitchen

Bean and Chicken Tortilla Pie

4 corn tortillas (5 or 6 in. in diameter)

1 can (16 oz.) refried beans

1 C. shredded mozzarella

½ C. shredded cheddar

1 ½ C. cut-up cooked chicken

1 medium tomato, chopped (¾ C.)

4 medium green onions, sliced (¼ C.)

1 can (2 ¼ oz.) sliced ripe olives, drained

1 C. taco sauce

Shredded cheese

            Heat oven to 375º.   Grease 9 in. pie plate.  Place one of the tortillas in the bottom of pie plate.  Cut remaining tortillas in half; arrange around center tortillas, overlapping slightly.  Carefully spread beans over tortillas.  Sprinkle with cheeses.  Mix remaining ingredients; spoon over cheese.  Bake uncovered 25-30 min. or until hot.  Sprinkle with extra cheese for last 5 min.  Let stand 5 min. before cutting.

Southwest Chicken Wraps

3 C.  chopped, cooked chicken

1 C.  Picante sauce

¾ tsp. chili powder

¼ tsp. garlic powder

1 C. shredded Cheddar cheese, divided

1 (14 ½ -ounce) can black beans, drained

Flour tortillas

1 medium tomato, chopped

1 C. shredded lettuce

2 Tbsp. chopped green onions

½ C. guacamole (optional)

½ C. sour cream (optional)

1 tsp.  chopped fresh cilantro (optional)

Combine chicken, picante sauce, chili powder, and garlic powder in a large skillet and mix well.  Cook over medium heat until heated through, about three minutes.  Remove from heat.  Add ¾ C. Cheddar and beans to chicken mixture and mix well.  Wrap tortillas in a kitchen towel.  Microwave on high for 1 minute.  Spoon chicken mixture onto warm tortillas.  Top with remaining cheese, lettuce, tomato, green onion, guacamole, sour cream, and cilantro. 

Taco Chicken Rolls

1 C. finely crushed cheese-flavored crackers

1 envelope taco seasoning

6 boneless skinless chicken breast halves

2 oz. Monterey Jack or Cheddar cheese cut into 2 in. x ½ in. sticks

1 can (4 oz.) chopped green chilies

In a shallow dish, combine the cracker crumbs and seasoning; set aside.  Flatten chicken between two sheets of wax paper to ¼ in. thickness.  Place a cheese stick and about 1 Tbsp.  chilies on each piece of chicken.  Tuck ends of chicken in and roll up; secure with toothpicks.  Coat chicken with crumb mixture.  Place in a greased 9 x 13 baking dish.  Bake, uncovered, at 350º for 35-40 min. or until chicken juices run clear.  Remove toothpicks.

From Taste of Home

Spicy Nacho Bake

1 pounds ground beef

1 large onions, chopped

1 large green peppers, chopped

1 cans (28 ounces each) diced tomatoes, undrained

1 cans (15-1/2 ounces each) hot chili beans

1 cans (15 ounces each) black beans, rinsed and drained

1 cans (11 ounces each) whole kernel corn, drained

1 cans (8 ounces each) tomato sauce

1 envelopes taco seasoning

1 packages (13 ounces each) spicy nacho tortilla chips

2 cups (16 ounces) shredded cheddar cheese

In a  Dutch oven or large kettle, cook the beef, onions and green peppers over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin).

In a greased 13-in. x 9-in. baking dish, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese.

Bake, uncovered, at 350° for 20-25 minutes or until golden brown.

From Taste of Home

Sombrero Pie

Filling

1 lb. ground beef

1 lg. onion, chopped

2 cans (14.5 oz) diced tomatoes

1 can (15 oz.) whole kernel corn, drained

1-2 Tbsp. chili powder

1 tsp. salt

¼ tsp. pepper

Cornmeal Pastry

1 ¼ C. flour

½ C. cornmeal

1 tsp. salt

½ C. salad oil

3 Tbsp. cold water

Cook and stir meat and onion in large skillet until onion is tender and meat is browned, stir in tomato juice, corn and seasonings.  Simmer 10 min. Pour mixture into greased 9x13 baking dish.  Cover with pastry.  Bake on 400 º for 30-35 min.

Pastry

Mix flour, cornmeal, and salt.  Mix in oil until mixture looks like fine crumbs.  Sprinkle with water and mix with fork.  Press firmly into a ball.  (If too dry to form into a ball, work in 1-2 Tbsp. more oil.)  Roll pastry between two sheets of wax paper into a 9 ½ x 13 ½ in rectangle.  Peel off top paper and invert onto meat mixture.  Peel off second piece, cut 3-4 slits near center of pastry.

From Mom

Beef Taco Skillet

1 lb. ground beef

onion

Salt and pepper

1 can Tomato Soup

1/2 C. salsa

1/2 C. water

6 corn tortillas (6", cut into 1" pieces)

1/2 C. shredded cheese

Cook beef with onion and salt pepper until well browned.  Stir in soup, salsa, water and tortillas.  Heat to a boil, reduce heat to low and cook for 5 min.  Stir, top with cheese.

From Campbells

Spanish Rice

1 lb. hamburger

1 small chopped onion

¼ C. chopped green pepper

salt

pepper

2 tsp. sugar

2-4 tsp. chili powder

1 can (14.5 oz.) diced tomatoes

1 can (6 oz.) tomato paste

1 ½ C. water

¾ C. rice

Combine hamburger, onion, green pepper, salt, and pepper in large fry pan.  Cook until meat is no longer pink.  Add remaining ingredients. Stir well.  Cook on low 30 min. or until rice is cooked.

From Mom

Beef Chow Mein

1 lb. ground beef

2 Tbsp. cornstarch

¼ tsp. salt

Dash pepper

2 Tbsp. soy sauce

3-4 Tbsp. salad oil

1 ½ C. thinly sliced strips of green pepper

½ tsp. garlic salt

3 tomatoes, peeled and cut into wedges

½ C. beef bouillon

Chinese noodles and/or cooked rice

Brown ground beef.  Mix together cornstarch salt, pepper, and soy sauce.  Stir in ground beef until well coated; set aside.  Cook green peppers lightly in oil, remove.  Add garlic salt and beef, cook 2-3 min.  Add peppers, tomato and bouillon.  Cook until sauce is thickened, about 5 min.  Serve over noodles or rice.

From Mom

Mexican Variation From Natalie

Use the same as above except instead of soy sauce add 2 Tbsp. salsa ½ tsp. chili power, 1 tsp. cumin, ¼ tsp dried cilantro, & ¼ tsp dried oregano. Add a can of corn with the tomato and peppers.  Serve with Rice and crushed corn chips



Pepper Poppers

1 package (8 oz.) cream cheese softened

1 C. (4 oz.) shredded sharp cheddar cheese

1 C. (4 oz.) shredded Monterey Jack cheese

6 bacon strips, cooked and crumbled

¼ tsp salt

¼ tsp. garlic powder

¼ tsp. chili powder

1 lb. fresh jalapenos, halved lengthwise and seeded

½ C. dry bread crumbs

Sour Cream, onion dip, or ranch salad dressing

In a large mixing bowl, combine, cheeses, bacon, and seasonings; mix well.  Spoon about 2 Tbsp. into each pepper half.  Roll in bread crumbs.

Place in a greased 15 in x10 in x1 in baking pan.  Bake uncovered at 300º for 20 min. for spicy flavor, 30 min. for medium and 40 for mild.  Serve with sour cream, dip, or dressing.

Yield: about 2 doz.

Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands.  Avoid touching your face.

From Donna

Black Bean Salsa

2 cans black beans, drained

1 can corn, drained

1 med. red onion, chopped

2 lg. tomatoes, chopped

¼ C. fresh cilantro, or 4 tsp. dried

3-4 Tbsp. lime juice

2 Tbsp. olive oil

1 Tbsp. white vinegar

1 tsp. salt

½ tsp. pepper

Mix vegetables together.  Mix dressing ingredients together and pour over vegetables.  Refrigerate.  Eat with tortilla chips.

From Natalie