Taco Salad

1-1/2 lbs lean ground beef

2 tomatoes

1 can pitted ripe olives

6 green onions

tortilla chips

1 8-oz pkg cheddar cheese

1 pkg taco seasoning

1 lg head lettuce

1 can red kidney beans

1/2 bottle catalina salad dressing

Brown ground beef and drain. Add taco seasoning and water as per package. Cover and simmer about 8 to 10 minutes. Cool completely. Tear lettuce into bite-size peices. k Drain beans. Slice olives and onions; cut tomatoes in chunks. Mix everything together except chips. Use as much Catalina as needed to coat salad. Break up chips and add just before serving.

Mexican Cheddar Skillet Chicken

4 boneless, skinless chicken breast halves (about 1-14 lb) coarsely chopped

2 T oil

3 C instant long grain rice, cooked

1 can whole tomatoes, drained, chopped

1 jar chunky salsa

1 C shredded sharp cheddar cheese

1. In skillet, cook chicken in hot oil 4 to 5 minutes until browned.

2. Stir in rice, tomatoes and salsa. Reduce heat to low. Simmer, covered, 8 to 10 minutes until chicken is cooked through.

3. Sprinkle with shredded cheese. Cook about 3 minutes longer until cheese is melted.

Taco stand sweet pork tacos

So very delicious!!!!! This is a wonderful website. Make it and love it. Must make the slaw to go with the tacos!

Crockpot Nachos

4-5 Frozen Chicken Breasts

1 can drained black beans

1 can drained canned corn

1 15 oz jar of salsa

1 8 oz package cream cheese

1. Put frozen chicken breasts into crock pot.

2. Add corn, black beans and jar of salsa.

3. Cover and cook on high for 4-5 hours or until chicken forks apart.

4. Add 1 pkg cram cheese and let sit for about 1/2 hour. Use a fork to pull apart all the chicken before adding the cream cheese. Can serve over tortilla chips or sticky rice.

Baked Creamy Chicken Taquitos

Another one from a really great website! This is a new family favorite.
http://www.ourbestbites.com/2009/05/baked-creamy-chicken-taquitos.html

Impossibly Easy Taco Pie

1 lb lean ground beef
1 onion, chopped
1 pkg taco seasoning mix
1 can chopped green chilis, drained
1 cup milk
2 eggs
1/2 cup bisquick
3/4 c cheese

Heat oven to 400 degrees. Greese 9 inch pie plate. Cook ground beef and onion in skillet, drain. Stir in seasoning mix. Spoon into pie plate, top with chilis.

Stir milk, eggs and Bisquick intil blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkel with cheese. Bake 8 to 10 minutes longer. Serve with salsa and sour cream.

Brown Sugar Enchiladas

Another big hit from Judith's recipe blog!  Fast, easy, with simple ingredients, and very delicious.

1-1/2 lb lean ground beef

1 can black refried beans

1 can red enchilada sauce, divided

1/3 C brown sugar - or to taste

1/2 t onion powder

2 C grated cheddar cheese, divided

10-12 flour tortillas

Brown ground beef in a large pan.  Drain off fat and add refried beans, 1/2 of the enchilada sauce, brown sugar and onion powder.  Mix well and bring to a simmer.  Remove from heat.

Fill one tortilla with a bout 1/4 of a cup of filling and 2 T cheese.  Roll up and place in a 9x13 pan.  Repeat process until pan is full.  Pour remaining enchilada sauce over prepared enchiladas.  Sprinkle with remaining cheese.

Bake at 350 degrees for 30 minutes.  Serve with sour cream, chopped tomatoes, sliced olives, diced onions, shredded lettuce, avocado or guacamole.

Taco Salad

Oh, what to fix for dinner. This one is so fast and easy and everyone loves it.

2 lbs ground beef
1 pkg taco seasoning
10-3/4 oz tomato soup
15 oz diced tomatoes, Mexican seasoned
1 small tomato sauce
1 can sliced olives
1 small pkg Doritos
3 C Cheddar cheese

Brown ground beef and season to taste with seasoning salt and garlic salt. Drain off fat. Add taco seasoning to meat and mix well. Add tomato soup, tomatoes, (pour off a little liquid before adding), and tomato sauce to meat mixture. Add olives, stir and then spread mixture in large cookie sheet with sides. Mix in chips and 1 C of grated cheese. Spread evenly in cookie sheet. Top with 2 C of cheddar cheese. Bake in 350 degree oven for approx 10 min.--just long enough to melt cheese on top. Do not overcook! Serve meat mixture over lettuce salad which has been topped with ranch and/or Catalina dressing.