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

Strawberry Chiffon Pie

1 package (.3 ounces) sugar-free strawberry gelatin

3/4 cup boiling water

1-1/4 cps cold water

1 cup frozen reduced-fat whipped topping, thawed

2-1/4 cups sliced fresh strawberries, divided

1 reduced-fat graham cracker crust (8 inches)

In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

From Taste of Home

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. 

Chicken Broccoli Shells

1 jar (16 oz.) Alfredo sauce

2 C. frozen chopped broccoli, thawed

2 C. diced cooked chicken

1 C. shredded cheddar cheese

¼ C. shredded Parmesan cheese

21 jumbo pasta shells, cooked and drained

 In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses.  Spoon into pasta shells.  Place in a greased 9x13 baking dish.  Cover and bake at 350º for 30 -35 min. or until heated through.

From Taste of Home

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

Breaded Ranch Chicken

3/4 cup crushed cornflakes

3/4 cup grated Parmesan cheese

1 envelope ranch salad dressing mix

8 boneless skinless chicken breast halves (4 ounces each)

1/2 cup butter, melted

 In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.

   

Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear.

From Taste of Home

Chicken Breast Supreme

4 boneless skinless chicken breast halves

½ tsp. salt

¼ to ½ tsp. pepper

2 Tbsp. olive oil, divided

2 Tbsp. butter or margarine, divided

3 Tbsp. chopped green onions

Juice of half a lemon or lime

3 Tbsp. chopped parsley

2 tsp. Dijon mustard

¼ C. chicken broth

Flatten chicken breast to ¼ in. thickness.  Sprinkle with salt and pepper.  In a large nonstick skillet, heat 1 Tbsp. each oil and butter.  Cook chicken over high heat for 4 min. per side or until juices run clear.  Remove chicken top serving platter.  Add green onions, lemon juice, parsley, and mustard to skillet; cook and stir for 15 seconds.  Add chicken broth and remaining oil and butter; stir until smooth.  Pour sauce over chicken. 

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

Chili Mac Skillet

1-1/4 cups uncooked elbow macaroni

1 pound ground beef

1 medium onion, chopped

1 medium green pepper, chopped

2 garlic cloves, minced

2 cans (14-1/2 ounces each) diced tomatoes, undrained

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

1 package (10 ounces) frozen corn, thawed

2 tablespoons chili powder

1/2 to 1 teaspoon salt

1/2 teaspoon ground cumin

1/2 cup shredded pepper Jack cheese

Cook macaroni according to package directions.

Meanwhile, in a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the tomatoes, beans, corn, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.

Drain the macaroni and add to skillet; stir to coat. Sprinkle with cheese.

From Taste of Home

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

J-ello Popcorn

3 oz. J-ello

1C. corn syrup

1 C. sugar

1 Tbs. water  (omit if making popcorn balls)

Cook ingredients to soft ball and pour over 6 qts. Popcorn.

Screaming Yellow Zonkers

1 cube margarine

1 C. sugar

1 Tbsp. corn syrup

Dash salt

Approx. 5 qts. Popcorn

Combine ingredients and cook to softball.  Pour over popcorn.

Family Recipe

Easy Carmel Corn

½  C butter

1 C. brown sugar

¼ C. corn syrup

½ tsp. salt

¼ tsp. baking soda

½ tsp. vanilla

Boil butter, sugar, syrup and salt for 5 min. stirring constantly.  Add baking soda and vanilla.  Pour over popcorn.  Spread on greased cookie sheet.  Bake at 250º for 15 min.

From Jessica 

Pineapple Cheese Roll

8 oz. cream cheese, softened

6 oz. can crushed pineapple, drained very well

1 Tbsp. diced green onion (tops included)

½ Tbsp. seasoned salt

Stir cream cheese, seasoning salt, and onion.  Add drained pineapple.  Form into a ball or roll.  Chill.  Serve with crackers.

From Karen