ENCHILADAS

Ingredients:

1-1/2 lbs. ground beef
1 pkg. tortillas
2 cans enchilada sauce
1/4 cup onion
1/4 cup green pepper
1/2 lb. cheddar cheese, grated
oil
1 cup sour cream
1 cup black olives

Preheat oven to 350 degrees. Fry tortillas in oil until air
pockets form (10 seconds, heat oil to almost smoking). Brown
meat with half of the onion. Add 1/2 cup sauce to mixture. Coat
tortillas with sauce. Place mixture in center of tortilla, add
some cheese and some of the green pepper and roll. Place in
baking dish and bake for 20 minutes. Garnish with sour cream,
lack olives and remaining cheese.

TOMATO-BEEF STEW WITH BISCUITS

Ingredients:

1 to 2 lbs. beef stew meat cut into 1 inch pieces (may
substitute venison for the stew meat)
1 cup chopped onion
2 tbsp. vegetable oil
1 can 4 oz. mushroom stems and pieces
1 can 16 oz. whole tomatoes
1 can 6 oz. tomato paste
2-1/2 cups hot water
1 tbsp. sugar
1-1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 cup thinly sliced carrots
1 cup sliced celery
1/4 cup cold water
2 tbsp. flour
2 cups Bisquick baking mix
1/3 cup margarine, melted
1 cup sour cream

Cook and stir beef and onion in oil in dutch oven until beef is
brown. Stir in mushrooms (with liquid), tomatoes (with liquid),
tomato paste, hot water, salt, sugar and pepper. Heat to
boiling, stirring occasionally, until beef is almost tender,
about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots and
celery. Cover and simmer 30 minutes. Mix cold water and flour
until smooth; gradually stir into beef mixture. Heat to boiling,
stirring constantly. Boil and stir 1 minute; reduce heat.

Heat oven to 400 degrees. Mix remaining ingredients until soft
dough forms; beat vigorously 20 strokes. Drop by spoonfuls onto
hot beef mixture. Bake until biscuits are brown, about 15
minutes. Makes 5 – 6 servings.

TACO PIE

Ingredients:

1 – 8 oz. sour cream
6 slices American cheese
2 cups taco chips
shredded lettuce
1 lb. ground beef
1 pkg. taco seasoning mix
1/2 cup water
1 – 8 oz. pkg. crescent rolls

Brown the ground beef. Drain off any grease. Add taco mix and
water. Simmer 5 minutes. Place your crescent rolls in the bottom
of an ungreased 10 inch pie tin. Sprinkle 1 cup taco chips on
the crust. Add the ground beef mixture, sour cream and American
cheese. Sprinkle remaining chips.

Bake at 375 degrees for 25 minutes. Serve with shredded lettuce.

TACO PIZZA

1 lb. hamburger, browned and drained
1 -  1-1/4 oz. pkg. of Ortega Taco Seasoning Mix
1 – 16 oz. can of Old El Paso Refried Beans
2 medium onions, diced
1 lb. grated sharp cheddar cheese
3 medium tomatoes, cubed
1/4 head lettuce, chopped
1 – 16 oz. sour cream
1 pkg. Azteca Flour Tortillas, super or medium size.

Preheat oven to 350 degrees. To browned, drained hamburger, add
taco mix and 3/4 cup water. Simmer on low for 10 minutes. Heat
refried beans as per instructions on can.

On a cookie sheet, spread flour tortillas to cover pan. Spread
refried beans evenly over shells. Add taco seasoned hamburger.
Sprinkle diced onions over entire layer of hamburger. Next, add
grated cheese, again, over the entire pizza. Put in oven and
bake until cheese is melted, approximately 10 minutes. Remove
from oven and add cubed tomatoes, then chopped lettuce. Return
to oven for 2 – 3 minutes. Remove from oven and cut into
squares. Serve with sour cream. With each bite, a dollop of sour
cream enhances the Mexican flavor.

This is a great meal for unexpected company. Easy to make, and
filling for everyone.

COOL RANCH DORITOS HOT DISH

Ingredients:

3 cups broken “Cool Ranch” Doritos chips
1 lb. ground beef
1 small onion, chopped
1/4 cup green pepper, chopped
1 – 1-1/4 oz. package taco seasoning mix
3/4 cup water
1/2 cup chunky taco sauce, or salsa
2/3 of a 15 ounce can whole kernel corn, drained
8 oz. (2 cups) shredded mozarella cheese

Preheat oven to 350 degrees. Cover the bottom of a greased 8×8
pan with half of the broken chips.

Brown the ground beef with the onion and green pepper; drain
grease. Stir in taco seasoning and water; cook according to taco
seasoning package directions.

Stir in the corn and taco sauce or salsa. Spread meat mixture
evenly over chips. Sprinkle cheese evenly over the meat mixture,
and top with remaining chips.

Bake for 30 – 35 minutes or until bubbly. Great with a dinner
salad on the side.

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