Beef Taco Skillet

1 pound ground beef
1 can (10 3/4 oz) tomato soup
1/2 c. salsa
1/2 c. water
6 flour tortillas (6 in.) cut into 1 in. pieces
1/2 c. shredded cheddar cheese

1. Cook beef in skillet over med.-high heat until well browned. Drain.
2. Stir soup, salsa, water and tortillas in skillet and heat to a boil. Reduce heat to low. Cook 5 minutes. Top with cheese.

Very easy recipe that the whole family enjoyed! I served this with refried beans and fresh fruit and Jaxon was convinced this was "the best meal ever!" Enjoy!

Two yummy recipes!

Made both of these this week and they were a hit! Very simple, very yummy!

Southwest Creamy Pasta Bake

12 ounces uncooked spiral pasta
3 cups cubed cooked chicken breast
16 oz sour cream
2 cups shredded cheese
1 can cream of mushroom soup
1 can cream of celery soup
1 can green chili salsa
1 cup chopped green onions-I only had a 1/2 c. available and that was plenty
1 can olives-I omitted this ingredient ;-)

Cook pasta according to the package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain pasta; stir into chicken mixture

Transfer to a greased 13 x 9 baking dish. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.


Runza Casserole

1 1/2 pounds hamburger
1/2 c. chopped onion
1 small head cabbage, shredded
1 can cheddar cheese soup
1 c. grated cheddar cheese
2 cans crescent rolls

Brown meat and onion. Drain, add cabbage, cook 6 to 8 minutes in skillet (covered). Mix soup into beef and cabbage. Put 1 can of crescent rolls in bottom of 13 x 9 pan. Pour beef mixture on top, sprinkle with grated cheese. Top with second can of crescent rolls. Bake at 350 degrees for 20 minutes.

Slow cooker chicken spaghetti

1 (16 oz) pkg spaghetti, cooked and drained
1 (10.75 oz) can cream of chicken soup
1 (10.75 oz) can cream of mushroom soup
1 (10 oz) can rotel
8 oz velveeta
chicken breast cut into bite size pieces....I used Oscar Meyer chicken breast chunks, already cut up

1. Bring large pot of water to boil. Add spaghetti and cook for 10-12 minutes. Drain and set aside.

2. Put chicken soup, mushroom soup, rotel and cheese in slow cooker over medium heat. Stir together and cook until cheese is melted.

3. Stir cooked chicken and spaghetti into cheese mixture and heat through. Reduce heat to medium low and cook for about 40 minutes.

I made corn as a side, but it would also taste very good mixed in with it.

Both my boys ate this very well! That says a lot, because I struggle to find things that my picky 5 year old will eat!

Baked Mac n Cheese

Preheat oven to 350 degrees. Coat 1 1/2 qt baking dish with cooking spray. Cook 8 oz elbow macaroni according to package directions. Stir 2 eggs, 2 Tbsp. all-purpose flour, 3/4 tsp. salt and 1/4 tsp. pepper into 2 1/2 cups milk. Drain macaroni and put into the baking dish. Pour sauce over macaroni. Sprinkle with 1 1/2 cups shredded cheese. Bake 30 minutes or until mixture is set. Serves 4.

Frosted Pumpkin Muffins

A delicious Fall treat, and SO easy to make!

1 pkg pound cake
2 eggs
1 cup canned pumpkin
1/3 cup water
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 can, or homemade, cream cheese frosting

In a mixing bowl, combine all ingredients. Beat on medium speed for 3 minutes. Fill muffin cups 2/3 full. Bake at 350 for 18-22 minutes. Let cool, frost, and ENJOY!!!

Taco soup

My whole family loves this soup!

1 lb lean ground beef (or turkey)
1 onion, chopped
1 pkg taco seasoning
1 pkg dry ranch seasoning
2 lg cans diced tomatoes, undrained
1 can Rotel, undrained
1 can kidney beans
1 can pinto beans
1 can whole kernel corn
1 can diced green chilies

Brown meat and onion. Drain. Add seasonings. Drain beans and corn. Add to meat along with tomatoes. Simmer until well blended and hot.

A bit of grated cheese, sour cream, and corn chips make this simple soup a delight for those chilly fall days!