Enchilada Casserole

1 lb ground beef
1 jar salsa
2 tsp chili powder
1/2 tsp red pepper flakes
1-10 count tortilla shells
2 cups shredded cheddar
2 tsp garlic salt
1/4 cup water

Brown beef & drain well.  Add spices and water, and boil for about 5 minutes - until water is almost completely absorbed.  Add 1/2 salsa and 1 cup cheese, mix well.  Fill each tortilla with 2 tbsp of mixture, rolling as you go.  Place filled tortillas seam down in a 9x13 glass dish.  Top with remaining salsa and cheddar.  Bake uncovered for 20-25 minutes at 350 F.

Taco Tater Tot Casserole

1 lb ground beef
1/4 cup water
1 can whole kernel corn
1/2 pkg tater tots
1 pkg taco seasoning
1/2 cup onion, diced
1 jar salsa

Preheat oven to 350 F.  Brown beef and onion and drain.  Add taco seasoning and water, and simmer until liquid is gone.  In a 9x13 pan/dish, spread taco meat, layer corn and top with a single row of tater tots.  Spread salsa on top of everything and cook for about 1 hour.  Spread sour cream on each serving.

Mexicali Meatloaf

1 lb hamburger
8 oz ground turkey
3/4 cup salsa
3/4 cup soft bread crumbs
1 cup chopped onions
1/2 cup whole kernel corn
1 egg, lightly beaten
2 cloves garlic, minced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp black pepper
1/8 tsp salt
1/4 cup tomato sauce
1 Tbsp ketchup
1 tsp sugar

Preheat oven to 375 F. In large bowl combine beef, turkey, salsa, bread crumbs, onions, corn, egg, garlic and spices. Mix well and form into loaf. Place in a 9x5-inch loaf pan.
In a small bowl, combine tomato sauce, ketchup and sugar. Spread over top of meat loaf. Cover with foil and bake for an hour, or until meat thermometer inserted into thickest part of meatloaf reads 160F. Uncover and bake for 5 minutes, or until the top browns slightly. Let stand for 10 min.

Freezing:
Line pans with enough over hanging foil to wrap baked loaves for freezer.

Remove cooled loaves from pan. Wrap with a double layer of freezer foil. Thaw overnight. Bake foiled wrapped loaf at 350F for 20 minutes or until hot.

(Costs $0.42/serving)

Texas Hash

2 large onions, sliced
1 cup diced peppers
3 Tbsp fat or oil
1 lb hamburger
1 (20 oz) can whole tomatoes
1 1/4 tsp chili powder
2 tsp salt
1/8 tsp pepper
1 c water
1 c minute rice

In a large, deep skillet (with cover) saute onions & peppers in fat until just tender. Add beef & cook until there is no more pink, stirring with a fork to break up meat. Add remaining ingredients, except rice. Cover and simmer 1 hour. Then bring mixture to a boil, add rice, cover, remove from heat & let stand 10 minutes or until rice is tender.

This reheats well so it is great to make ahead so you can have a quick lunch or supper on days that you don't have time to cook or for Sunday lunches after church. It is also great to send with the kids for lunches on days when they will really appreciate a warm lunch

Easy Layered Taco Pie

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1/2 cup water
4 Flour Tortillas, cut into quarters
1 cup Salsa
1 cup Mexican Style Finely Shredded Cheddar Jack Cheese
2 cups shredded lettuce
1/4 cup sliced green onions
1/4 cup Sour Cream

Brown hamburger; drain fat & rinse meat. Add water and Taco Seasoning according to package directions.

REMOVE half of the meat mixture; set aside. Place eight tortilla quarters on top of remaining meat mixture in pie plate. Top with reserved meat mixture and remaining eight tortilla quarters. Top with salsa and cheese.

MICROWAVE 4 min. Top with lettuce, green onions and sour cream just before serving.

Le Breakfast Burrito

I have made these guys many in advance, individually wrapped them and threw them in the freezer for easy grab-and-go breakfasts for the kids on hurried mornings or for kids who haven't liked eating as soon as they get up.

Breakfast Burritos

(quantities will depend on how many you are making at a time but here are guidelines)

Eggs
Salsa
Onion
Garlic
Peppers (green, red, orange, yellow, all or you pick)
Some of that frozen spinach (I just cut off how much I want to throw in there and put the rest of the spinach back in the freezer for another time - optional)
Ham
Tortilla shells
Shredded cheddar cheese

Scramble eggs with all ingredients other than salsa, tortillas and cheese (you may add it to mix it in or you may add it to the wrap after the cooking is complete and you are assembling the wrap).
Spoon mixture onto wrap and sprinkle with cheese and salsa; wrap tortilla, cool and place each in its own microwaveable packaging such as wax paper, zip lock bag etc.

Once you have them all packaged you can place them all into a larger container or ziplock bag for easier storage in freezer. Remove as needed. to Warm up simply throw in the microwave until heated through and enjoy.

If I am just making a quick, simple batch, I simply scramble the eggs and mix in salsa and cheddar, forgetting about the other ingredients.

Taco Chip Dip

8 oz pkg cream cheese, softened
1/2 c sour cream
1/4 c mayonnaise
1 c salsa
1 green pepper, chopped
1 red pepper, chopped
3 green onions, chopped
1 tomato, diced
2 c shredded cheddar cheese

Mix cream cheese, sour cream & mayonnaise; spread over 2 (12-inch) pizza pans. Place in freezer for a few minutes to harden the spread. Layer with salsa, peppers, onions, tomatoes and cheese. Serve with taco chips and crackers.

This is a family favorite and a must have on Christmas Eve. It's quick, easy and great for a snack on a fun night of fellowship!