Potatoes and Chicken Fiesta

1 package boxed scalloped potatoes
2 1/4 cups boiling water
3/4 cup milk
1/3 cup shredded Monterrey jack cheese
1/3 cup shredded cheddar
1/3 cup salsa
10 oz cubed cooked chicken

Heat oven to 400. Stir together potatoes, sauce mix and boiling water in ungreased 2 quart dish. Stir in rest. Bake, uncovered 50-55 minutes or until potatoes are tender.

Baked Turkey, Cheddar and Bacon Sandwich

2 cups bisquick
1 cup milk
1 egg
4 oz deli sliced turkey
1 1/2 cups shredded cheddar
5 slices precooked bacon

Heat to 400. Grease 8x8 pan. Stir bisquick, milk and egg in bowl. Spread 1/2 of the batter in dish. Top with turkey, one cup of cheese and bacon. Spread remaining batter over bacon. Bake uncovered 20-30 minutes. Sprinkle with remaining cheese. Bake 3-5 minutes more.

Redneck Shepherds Pie

1 1/2 pounds ground beef
8 green onions, sliced
1 cup BBQ sauce
1 can mexicorn, drained
1 can (4 oz) chopped green chiles, undrained
1 pouch cheddar and bacon mashed potatoes
1 1/2 cups hot water
1/3 cup milk
2 Tbsp butter
1/2 cups shredded cheddar cheese
1 cup corn chips

Cook ground beef and 1/4 cup of the onions in skillet, until beef is brown; Drain well. Stir in BBQ sauce, 3/4 cup corn and the chiles. Heat to boiling; reduce heat to low to keep warm. Meanwhile, cook potatoes as directed on package using hot water, milk and butter. Stir in remaining onions and corn to the potatoes; let stand 5 minutes. Spoon potatoes over beef mixture, leaven a 2 inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.

Serves 6