Taco Casserole

2 lb. Lean Ground Beef
1 small chopped onion
2 packages taco seasoning
2 cans cream of chicken soup
1 cup sour cream
2 cups shredded cheese
1 small package of flour torillas
Shredded lettuce
Chopped tomatoes

Place meat and onion in frying pan, cook until done. Pour off grease. Add taco seasoning mix, prepare as directed on packages. Let simmer until water is evaporated. Spray bottom of 9x13 pan lightly with PAM. Tear tortillas in pieces enough to cover the bottom of the pan. Spoon in meat mixture. Cover with another layer of tortilla pieces. Mix cream of chicken soup and sour cream together thoroughly, pour over tortilla layer. Add layer of shredded cheese. Bake at 350* F for 30-40 min. until heated thoroughly, and cheese is melted. Serve over lettuce, top with tomatoes. Serves 10-12.

Quick Taco Soup

1 lb ground beef (browned)
1 can diced tomatos
1 can corn
1 can tomato sauce
1 can kidney beans
1 can filled with water
1 pkg taco seasoning

Put everything in a pot. Bring to a boil and then simmer for 10 minutes. Serve with tortilla chips, shredded cheddar, and sour cream. (I like to brown a few pounds of ground beef at a time and have it sectioned in bags in the freezer to cut down on prep time.)

Tex-Mex Dip

1 #	hamburger
1/2 cup	chopped onion
1/4 cup	ketchup
1 can	kidney beans, undrained
1 tbs.	chili powder

Brown the hambuger and onion. Add the ketchup, beans and chili powder. Heat until bubbly. Pour into serving dish. Top with grated cheese, sour cream, green pepper, tomato, green onion, and sliced olives. Serve with tortilla chips and salza.