Steph's 5 can Chili

1 pound Ground Beef or Ground Turkey

1 onion chopped

1 can (14 oz. or 16 oz) tomatoes w/green chilis

1 can corn (drained) or 1 C. frozen corn

1 can (8 oz.) tomato sauce

1 can (16 oz.) can black beans (drained)

1 packet taco seasoning

Brown meat with onion. Add the rest of the ingredients into a big pot and simmer for at least 15 minutes. It is great served over lettuce with tortilla chils and cheese for a taco salad or just eat it plain in a bowl with corn or tortilla chips and cheese. Delicious and Easy

Makes 6 1-cup servings.

Emily Bell's Salsa

This is great, and very easy to make. Just one word of warning it makes like a gallon of salsa!

6 regular cans of petite diced tomatoes
1 can of El Pato (yellow can)
2-3 jalapenos deseeded and chopped fine
1 banana pepper (fresh or in the bottle over by the pickles)
5-6 green onions
1/2 bunch of cilantro
1/2 T sugar
salt and pepper to taste

If you have a good blender I have just been using that to mix it, then you don't have to chop anything, just deseed. You can't fit it all in at once though, so I just do as much as I can and then stir it in a bowl.

Tex Mex Bake

1 bag success white rice
1 can (10oz) diced tomatoes and green chilies
1 lb. ground beef (I use Turkey)
4 cups tortilla chips, crushed
1 can (15oz) seasoned pinto beans or chili beans
1 lb. Velveeta cheese
1/4 cup green onions, sliced
sour cream. optional

Prepare rice according to package directions, set aside. Preheat oven to 350. Spray 13x9 baking dish with cooking spray. In a medium bowl, combine cooked rice, diced tomatoes and green chilies and ground beef, set aside. Cover baking dish bottom with tortilla chips, layer half of the cheese, top with beans and rice mixture. Top with remaining cheese. Bake uncovered for 15 minutes or until cheese is melted. Garnish with green onion and top with sour cream if desired.

Mexican Chicken Casserole

½ pound tortilla chips
1 sm. Can green chilies (drained)
1 can cream of mushroom
1 can cream of chicken
1 onion, chopped
2 cups cooked and cut chicken or turkey
2 cups grated cheese (Monterey Jack)
1 soup can milk
1 sm. Can sliced black olives (optional)

Spray casserole dish. Crush tortilla chips in bag. Blend chilies, soups, milk, chicken, onion and olives. Put a layer of chips in bottom of casserole dish. Add half of soup mixture to chips. Top with cheese. Add another layer of chips; add remaining soup mixture, then cheese. Top off with some extra tortilla chips and cheese. Be a little generous with the chips or it will be too soupy. Cook 350 for 25-30 minutes.

Chicken Burritos

In Crockpot
4-5 chicken breasts
Mix in bowl:
1 can refried beans
1 can corn, drained
1 can black beans, drained
1 cup salsa
1/2 package taco seasoning mix

Mix well and add to top of chicken in crockpot. Cook until done.Take out chicken and shred it. Return it to the crockpot to absorb the juices. Serve in warm tortilla topped with sour cream, cheese, tomatoes and lettuce. Serves approximately 10-12.

"Don't knock it till you try it" Spaghetti-O Casserole

Ingredients:
1/4 cup onions-chopped
3/4 pound ground beef
1 small can spaghetti-0 original
1/4 cup sour cream
1 small can chili with beans
shredded cheddar cheese
crushed tortilla chips (my kids like lots of chips, gives it that Mexican flavor)

Brown the ground beef with onions. Drain. Spread in the bottom of an 8x8 baking dish. Layer with the spaghetti-o, sour cream, chili and sprinkle with cheese.

Cook at 375 degrees for 25 minutes or until bubbly.

Sprinkle with crushed tortilla chips and bake another 5 minutes.

Mexican Chicken Casserole

½ pound tortilla chips
1 sm. Can green chilies (drained)
1 can cream of mushroom
1 can cream of chicken
1 onion, chopped
2 cups cooked and cut chicken or turkey
2 cups grated cheese (Monterey Jack)
1 soup can milk
1 sm. Can sliced black olives (optional)

Spray casserole dish. Crush tortilla chips in bag. Blend chilies, soups, milk, chicken, onion and olives. Put a layer of chips in bottom of casserole dish. Add half of soup mixture to chips. Top with cheese. Add another layer of chips; add remaining soup mixture, then cheese. Top off with some extra tortilla chips and cheese. Be a little generous with the chips or it will be too soupy. Cook 350 for 25-30 minutes.