Fry 1 1/2 lb. of extra lean hamburger with onion. Drain grease and add 2 cans (16 oz size) tomato sauce with seasoning mix.  As this mixture simmers for about 45 minutes, begin to prepare your salad.

Shred heat of lettuce into small pieces. To that add small pieces of chopped celery and green pepper. Toss in a 4 1/2 oz jar of sliced mushrooms and 1 small can of chopped ripe olives. Next, crush 1 package of taco chips with a rolling pin, then add to the salad. Toss well.

Place salad on individual plates and spoon a heaping size of the hot hamburger mixture over the salad. Sprinkle with grated American cheese.

Truly a delightful meal, as you will know by the compliments you will receive. 

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2-3 ripe avocados, mashed
1/2 cup salsa

Sprinkle with garlic powder and salt to taste.

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2 large cans whole peeled tomatoes, pureed slightly in blender
1 large or 2 small onions, chopped
2 green onions with tops, chopped
1/8 cup Season-All seasoned salt
1-2 tsp. pureed jalapenos

Mix together.  Lasts about 2 weeks in fridge; makes 2 quarts.

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6 chicken breasts, cooked, de-boned and diced
2 cans enchilada sauce (mild or medium, as to preference)
1 can diced green chilies (optional)
burrito-sized, soft-shell tortillas
Shredded cheese and other toppings
Oil for deep fat frying heated to 350 degrees (in deep fat fryer if you have one)

Mix cooked chicken and enchilada sauce. (May need 3 or more cans, depending on quantity of chicken.) Place approximately 1/4 cup of chicken mixture onto the middle of tortilla. Fold envelope style and close with toothpick. Place into oil using tongs.  Cook until brown, turn over and cook until that size is brown.

Place on plate and serve with favorite toppings (lettuce, tomatoes, onions, etc.)

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1 chicken, cooked and deboned (you can use 2 cans chicken or turkey)
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can chopped green chilies
2 T diced jalapenos (optional)
1 cup sour cream
2 cups cheddar cheese, grated
1/2 tsp garlic salt
1/2 tsp cumin
1 bag (11 oz.) corn Doritos
1/2 can water, if needed

Mix all ingredients except one cup cheese. Put into a 9×13″ pan. Cover with remaining hceese.

Bake at 350 degrees for 40 minutes. Serve with extra chips, sour cream and salsa.

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Brown 2 pounds hamburger and chopped onion. Season with taco seasoning.  Put hamburger and one package of crushed tortilla chips.  Add 1 can (#10) chili beans. Put small jar of salsa in.  Add 1 can enchilada sauce and one can each of cream of mushroom and cream of chicken soups. Grate two cups or so of cheese; stir all this in large bowl.

Put in crock pot or bake in oven.

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1 onion, diced
1 can boned chicken
8 ounces cream cheese
16 ounce sour cream
1 can cream of mushroom soup
1 cup milk
salt and pepper
4 ounce can diced green chilies
1 cup grated pepperjack cheese
12 flour tortillas

Cook onion in oil; add chicken and cream cheese. Cook until cream cheese is mixed. Mix together soup, sour cream, milk, salt, pepper and onions. Set aside about 1 cup. add chicken mix, chilies and cheese to remainder. Divide evenly among tortillas, fill, roll and place in 9×13″ baking dish. Spread soup mixture (that was set aside) on top of tortillas. Top with more grated cheese.  Bake at 375 degrees for 20 minutes.

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1 can each:
– tomatoes (cut up)
– chili
– stewed tomatoes
– corn

Grated cheese.

Mix all together and bake in a 9×9″ pan at 350 degrees for 25-30 minutes. Serve over hot cooked rice.

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1/4 cup margarine
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can (10 3/4 ounce) condensed cream of mushroom  soup
1 can (10 3/4 ounce) condensed cream of chicken soup
2 cans (10 ounces each) ROTEL diced tomatoes and green chilies
2 cups cubed cooked chicken OR 1 lb. hamburger
12 corn tortillas, torn into bite-sized pieces
2 cups (8 ounces) shredded cheddar cheese

Preheat oven to 325 degrees. In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes. Add soups, Rotel and chicken, stirring until well blended. Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers. Bake 40 minutes or until hot and bubbling.  Makes 8 servings.

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For salsa:

1/2 cup diced fresh pineapple
3/4 cup chunky-style salsa

For Roll-Ups:

1 lb. pork tenderloin
1 T brown sugar
2 tsp. chili powder
2 T cider vinegar
1 med. onion, halved lengthwise, sliced
1/2 medium green bell pepper, cut into thin strips
4 (8-10″) fat-free flour tortillas, warmed

In small bowl, combine pineapple and salsa; mix well. Set aside.  Cut pork tenderloin in half lengthwise; cut into 1/4″ thick slices. In medium bowl, combine brown sugar, chili powder and vinegar; mix well. add pork; toss to coat. Let stand at room temperature for 15 minutes to marinate.

Spray large nonstick skillet with cooking sprya. Heat over medium-high heat until hot. Add pork mixture to skillet; cook and stir 3 minutes. Add onion and bell pepper; cook and stir 2-4 minutes or until pork is no longer pink and vegetables are crisp-tender.

To serve, spoon 1/4 of pork mixture onto each tortilla; roll up. Top with salsa.

Yield: 4 servings

Note: One 8-ounce can crushed pineapple, drained, can be substituted for fresh pineapple.

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