Enchiladas!

Canned Enchilada sauce
Ground beef, cooked

Wrap mixture in flour tortilla. Cover with sauce. Sprinkle onions on the top of a few because only a few people liked them.

Add grated cheese to top and cook until hot, 20 min. or so (just until cheese is melted)

5 Can Crockpot Chili

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1 large can crushed tomatoes
3 cans of beans (kidney, white, pinto, etc)
1 can corn
1 pkg taco seasoning
3 frozen, uncooked chicken breasts or other meat

Directions

1. Mix together and cook 8-10 hours in a crockpot.
2. Just before serving, remove chicken, cut into bite-sized pieces, and return to chili.
3. Top with cheese, black olives, sour cream, etc.

Susan’s Chicken Enchiladas

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

1 pint sour cream
2 cans cream of mushroom soup
2 cups grated cheese
1 4 ounce can of green chilies, chopped
- enchilada sauce
- taco shells

Directions

1. Heat oven to 350 degrees F.
2. Mix the first four ingredients together.
3. Soften the taco shells in 1/2 of the mixture.
4. With the other half of the mixture, place the remaining mixture inside the taco shells and roll.
5. Put the rolled taco shells inside a baking dish. When all taco shells are in the baking dish, put remainder of first 1/2 of cheese mixture over the shells.
6. Bake for 45 minutes to 1 hour.

Chicken Enchiladas

Submittted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

3-4 cups cubed cooked chicken
1 dozen flour tortillas
1 pint sour cream
2 cans cream of chicken soup
1 (4 oz) can olives (sliced)
1 (4 oz) can green chiles
1-1 1/2 cup grated cheddar and Jack cheese

Directions

1. Heat oven to 325 degrees F.
2. Mix sour cream and soup, reserve 1/3.
3. In remaining 2/3 add chicken, olives, chilies and ½ of cheese and mix well.
4. Fill tortilla shells and roll up.
5. Place in lightly greased baking dish. Spread remaining soup mixture over top, sprinkle with remaining cheese, add parsley, green onions and/or olives on top.
6. Bake for 30 minutes or until hot and bubble.

Mexican Casserole

Submittted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1 packet taco seasoning
- hamburger, cooked
- rice, cooked
- tomato sauce
- tortilla chips
- cheese
- sour cream
- black olives

Directions

1. Heat oven to 350 degrees F.
2. Mix taco seasoning, cooked hamburger, cooked rice, a can of tomato sauce (amounts depending on how much finished casserole you want)
3. Spread in a greased 9x13 pan. Sprinkle tortilla chips and cheese on top and heat in oven.
4. Add sour cream and olives to garnish and serve.

5 Layer Dip

Submitted by Chris Fowler
Originally in the 1994 cookbook

Make in 9x13 pan in the following layers, and serve with tortilla chips

Layer 1
1 (17 oz) can refried beans
Mix with 1/4 cup mild taco sauce

Layer 2
1 cup sour cream mixed with 1/2 package taco seasoning

Layer 3
3 large avocados, mashed, with 1/3 cup miracle whip and 2 tsp lemon juice

Layer 4
Chopped tomatoes
Chopped olives

Layer 5
Top with cheese and green onions

Empanadas

Originally in the 1991 cookbook

Ingredients

1 tsp margarine
1/2 pound hamburger or pork
1 tsp garlic salt
1/2 cup tomato sauce
1/2 cup raisins
2 tsp cinnamon
1 tsp salt
1/2 tsp ground cloves
2 tbsp vinegar
1 tbsp sugar
3/4 cup slivered almonds
- pie crust for double-crust 9-inch pie
- salad oil (optional)

Directions

1. In a wide frying pan, melt margarine over medium heat; add meat and cook, stirring often, until meat loses its pink color. Drain off excess fat.
2. Stir in garlic salt, tomato sauce, raisins, cinnamon, salt, cloves, vinegar, and sugar.
3. Cook, uncovered, over medium heat for 20 minutes or until most of the liquid has evaporated.
4. Add almonds; cool.
5. Prepare pie pastry.
6. Roll out to 1/8 inch thickness and cut out 3 inch circles for little turnovers, 4 or 5 inch circles for large turnovers.
7. Spoon filling mixture evenly on one side of each pastry round, moisten edges of pastry, fold over, and seal.
8. Heat at least 1 inch of oil to 370 degrees F and cook turnovers until brown on both sides, or heat oven to 400 degrees F, baking for 15-20 minutes or until brown.

Makes 3 1/2 dozen small or 15 large turnovers.

Navaho Taco And Fry Bread

Originally in the 1994 cookbook

Ingredients

2 cups flour
1 tsp salt
1/4 cup sugar
2 tsp baking powder
- milk as needed

Directions

1. Add a little milk at a time to make doughy consistency.
2. Refrigerate for 2 hours.
3. Roll out into little balls on floured surface to the shape of pancakes.
4. Fry in shortening or oil until golden brown on both sides.
5. Place on paper towels to cool.
6. Top with chili and chopped lettuce, tomatoes, grated cheese, sour cream, etc

Taco Salad

Originally in the 1991 cookbook

Ingredients

1 medium onion, chopped
4 tomatoes
1 head lettuce
8 ounces cheddar cheese, grated
1 avocado, chopped
15 ounce can kidney beans, drained
15 ounce can garbanzo beans, drained
1 pound hamburger, cooked, drained and cooled
6 ounces tortilla chips
- sliced olives

Directions

1. Toss the salad ingredients together
2. Before serving, add taco chips.
3. Mix the dressing ingredients together and either add to salad or serve on the side.

Dressing
8 ounce french dressing
7 ounce can taco sauce
1/3 cup fresh lemon juice
1/2 tsp tabasco sauce
1/2½ tsp pepper
1/2 tsp oregano
1 tsp salt

Combine all ingredients and serve separately in a bowl next to salad.

Taco Soup

Originally in the 1994 cookbook

Ingredients

1 pound hamburger, browned and drained
2 cans kidney beans
2 packages taco seasoning
2 (46 oz) cans tomato juice
- tortilla chips
- sliced onions
- chopped black olives
- shredded cheese
- sour cream

Directions

1. Cook in large pot until boiling, hamburger, beans, taco seasoning, and tomato juice.
2. Reduce heat and simmer 20 minutes.
3. Top with chips, onions, black olives, cheese and sour cream.

Taco And Beef Soup

Originally in the 1994 cookbook

Ingredients

1/2 pound hamburger
1/4 cup chopped onion
1 1/2 cup water
1 16 ounce can stewed tomatoes, cut up
1 16 ounce can kidney beans
1 8 ounce can tomato sauce
1/2 envelope (2 tbsp) taco seasoning
1 small avocado, peeled, seeded, and chopped
- cheddar cheese, shredded
- tortilla chips
- sour cream

Directions

1. In a large sauce pan, brown hamburger and onion; drain excess fat.
2. Add water, undrained tomatoes, undrained kidney beans, tomato sauce, and taco seasoning mix.
3. Simmer, covered, for 15 minutes.
4. Add avocado.
5. To serve, dish soup into bowl and top with cheese, tortilla chips, and sour cream.

Makes 6 servings

Flour Tortillas

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

3 cups flour
1/2 - 1 cup milk
3 tsp baking powder
2 tsp salt
1/4 cup shortening

Directions

1. Mix together, make into small balls approximately the size of golf balls.
   
2. Roll out on a floured surface.
   
3. Stretch with fingers if necessary.
   
4. Cook on ungreased grill until brown speckled and bubbly.

Makes 8-20 tortillas

Beef Taco Skillet

Submitted by Chris Fowler

This little recipe came from a Sunday insert ad by Campbell's soup, and I found it when I was looking for something quick and easy to throw on the table. It turned out to be a keeper, and I have modified it several times depending what I had (or didn't have) in the frig.

Prep: 5 minutes, Cook: 20 minutes

Ingredients

1 lb ground beef
1 can (10 3/4 oz) Campbell's Tomato soup (regular or 25% less sodium)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6"), cut into 1 inch pieces
1/2 cup shredded cheddar cheese

Directions

1. Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat.
2. Stir in soup, salsa, water, tortillas.
3. Heat to a boil. Reduce heat to low and cook for 5 min.
4. Stir, top with cheese.

Makes 4 servings.

Creamy Mexican Fiesta
Stir in 1/2 cup sour cream with soup.

Vegetarian Taco Skillet
Eliminate beef and substitute beans.

Ranchero Style
Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of cheddar.