Taco Bake

1 package of soft flour tortilla shells

1 pound of taco meat

1- 8 ounce package of mexican cheese-shredded

1 cup of salsa

Begin with meat and layer up in a casserole dish. Meat, tortilla shells, salsa, cheese and meat. Repeat.

Bake at 350-degrees uncovered for 20-25 minutes.

Serve warm (and over hard nacho chips)

Chicken Tortilla bake

3 sm. cans chicken, chopped or 1 cooked chicken, boned and cut in small pieces
2 cans seeded green chilies, chopped
1 sm. can evaporated milk
1 can undiluted chicken soup
1 doz. tortillas
1 med. onion, chopped
1/2 lb. cheddar cheese, grated

Combine all ingredients except tortillas and cheese. In casserole, place a layer of tortillas that have been torn into strips; add a layer of the chicken mixture and a little cheese. Build alternate layers until all is used; cover top layer with more cheese and bake 30 to 40 minutes in medium oven. Yield: 8 servings.

Homemade Hot Pocket Sandwiches

2 ¼ cups of baking mix

2/3-cup milk

1 cup ground beef, cooked and drained

1 onion, finely chopped (optional)

2 teaspoons chili powder

1-teaspoon garlic powder

1-teaspoon salt

1 cup of mild shredded cheddar cheese or Colby-jack

Make dough according to directions and roll into rectangle. Cut into large squares.

Mix all above ingredients together in a bowl.

Fill square dough with meat mixture.

Bake on greased cookie sheet for 30 minutes at 350-degrees.

Chicken Ramen Noodle Stove Top Casserole

2- packages Chicken Ramen Noodles and seasoning packets

1- can mixed vegetables, drained

2- chicken breasts, cooked and chopped

1- can chicken broth and one can water

Simmer all ingredients for 10 minutes. Serve over homemade or store bought biscuits. Makes 6-8 servings.

GROUND BEEF STROGANOFF

1 lb. ground beef
1 can Campbell's French onion soup
1 can Campbell's cream of mushroom soup
1 bag egg noodles

Brown ground beef. Drain. Add soups. Mix well. Simmer 10 minutes. Meanwhile, cook noodles, drain. Mix noodles and ground beef sauce. Serve

Chicken Club Casserole

1/4 c. butter
1/4 c. all-purpose flour
1 c. chicken broth
1 (14 1/2 oz. can - 1 2/3 c.) evaporated milk
1/2 c. water
1 1/2 tsp. salt
3 c. cooked rice
2 1/2 c. diced cooked chicken
1 (3 oz. can - 2/3 c.) sliced mushrooms (drained-optional)
1/3 c. chopped green pepper
1/4 c. chopped pimento

Preheat oven to 350 degrees.

Melt butter; blend in flour. Add broth, milk and water; cook and stir over low heat until thick. Add salt, rice, chicken and vegetables. Pour into greased 11 1/2 x 7 1/2 x 1 1/2 inch baking dish.

Bake in moderate 350 degree oven for 30 minutes. If desired, top with 1/2 cup slivered blanched almonds, toasted.

Serves 6.

Easy Tuna Macaroni Salad

Homemade Hot Pocket Sandwiches

Chicken Ramen Noodle Stove Top Casserole