Layered Enchilada Bake

1 pound ground beef
1 onion, chopped
2 cups salsa
1 can black beans, rinsed and drained
1/4 cup italian dressing
2 Tbsp taco seasoning
6 flour tortillas
1 cup sour cream
8 oz Mexican style shredded cheese

Preheat oven to 400. Brown meat with onions and drain. Add salsa, beans, dressing and seasoning mix; mix well. Arrange 3 of the tortillas in a single layer on the bottom of a 13x9 pan; cover with layers of half of the meat mixture, half of the sour cream, and half of the cheese. Repeat all layers. Cover with foil. Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until it is completely heated through and cheese is melted. Let stand 5 minutes before cutting to serve.

Serves 8

Pork Chop Stuffing Bake

1 pkg stove top stuffing mix for chicken
6 boneless pork chops (1 1/2 pounds)
1 can cream of mushroom soup
1 onion, chopped
1/2 tsp thyme
1/2 cup shredded cheddar cheese

Preheat oven to 350. Prepare stuffing mix as directed on package; set aside. Cook chops for 4 minutes on each side or until browned. Spray 13x9 with nonstick spray. Transfer chops to 13x9. Mix soup, onion, and thyme and spoon over chops. Top with prepared stuffing; sprinkle with cheese. Bake 20-30 minutes or until chops are cooked through.

Serves 6

Mexican Layered Dip

1 pkg (8 oz) cream cheese, softened
1 Tbsp taco seasoning mix
1 cup salsa
1 cup canned black beans, rinsed and drained
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1 cup shredded lettuce
2 Tbsp sliced ripe olives
Tortilla chips

Beat cream cheese until creamy. Add taco seasoning; beat until well blended. Spread onto bottom of serving plate. Layer remaining ingredients over cheese mixture; cover. Refrigerate at least one hour before serving. Serve with tortilla chips

Serves 40

Bacon Cheeseburger Roll Up

1 pound lean ground beef
4 slices bacon, chopped
1/2 cup chopped onions
8 oz velveeta, cubed
1 pkg refrigerated pizza crust

Preheat oven to 400. Cook beef, bacon and onions in skillet until beef is evenly browned. Drain; return meat mixture to skillet. Add velveeta; cook until completely melted, stirring frequently. Cool 10 minutes. Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8 rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Bake 20-25 minutes or until golden brown. Cut diagonally into six slices to serve.

Serves 6

Grilled Shrimp and Scallop Kabobs

1/4 cup lemon juice
1/4 cup vegetable oil
1 Tsp thyme
1/4 tsp salt
1/4 tsp pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 whole mushrooms
8 cherry tomatoes
1 zucchini, cut into slices

Prepare grill. Mix lemon juice, oil, thyme, salt and pepper. Thread scallops, shrimp, mushrooms, tomatoes, and zucchni alternately on each of four 10 inch skewers. Brush with lemon juice mixture. Grill uncovered for 10-15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

Serves 4

Hungarian Swiss Steak

1 beef boneless sirloin steak, 3/4 inch thick (1 pound)
1/4 tsp season salt
1 can stewed tomatoes, undrained
1 Tbsp paprika
2 Tbsp ketchup
1/2 cup sour cream

Cut beef into 4 pieces. Sprinkle both sides of beef with season salt. Cook in skillet 4-8 minutes, turning once, until brown. Stir in tomatoes, paprika, and ketchup; reduce heat. Cover and simmer 15-20 minutes or until beef is tender. Top each serving with sour cream.

Serves 4

Beef Stroganoff Casserole

1 pound ground beef
1/3 cup chopped onion
1 pkg mushroom gravy mix
3/4 cup water
1 jar (2.5 oz) sliced mushrooms, drained
1 cup sour cream
1 cup bisquick
1/4 cup milk
1 egg
1 bell pepper, cut into rings

Heat oven to 400. Grease 11x7 baking dish. Brown beef and onion, drain. Stir in gravy mix, water, and mushrooms. Cook 1-2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish. Stir bisquick, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings. Bake 18-22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.

Serves 6

Broccoli Three Cheese Bake

1 can (2.8 oz) french fried onions
2 bags (24 oz each) frozen broccoli and three cheese sauce
3 oz cream cheese, cut into cubes
1/4 cup chopped red bell pepper

Heat oven to 350. Reserve 1 cup onions for topping. In large pot, mix remaining onions, frozen broccoli, cream cheese, and bell pepper. Cover and cook over medium heat about 20 minutes, stirring occasionally until sauce chips are melted. Transfer to ungreased 3 quart dish. Bake uncovered 20-25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.

Serves 14

Beef and Potato Skillet

1 pound ground beef
4 medium green onions, chopped
1 cup water
1/2 tsp garlic salt
1 pkg onion gravy mix
2 cups frozen O'Brien potatoes with onions and peppers
1/2 cup frozen peas
1 tomato, chopped
1 1/2 cups bisquick
1/2 cup water

In skillet, brown beef and drain. Stir in 2 Tbsp onions, 1 cup water, garlic salt and gravy mix. Cook, stirring constantly until mixture thickens. Stir in potatoes, peas and tomato. Heat until hot; reduce heat to medium low. In small bowl, stir bisquick mix, remaining 2 Tbsp onions, and 1/2 cup water until soft dough forms. Drop dough by Tbsp onto beef mixture. Cover and cook 8 minutes. Uncover and cook 8-10 minutes longer or until toothpick inserted in center of dumplings comes out clean.

Serves 4

Taco Pie

1 pound ground beef
1 onion, chopped
1 envelope taco seasoning mix
1 can chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup bisquick
3/4 cup shredded cheddar cheese

Heat oven to 400. Grease 9 inch pie plate. Cook ground beef and onion in skillet until beef is browned. Drain. Stir in seasoning mix. Spoon into pie plate; top with chiles. Stir milk, eggs and bisquick mix until blended. Pour into pie plate. Bake 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8-10 minutes longer. Cool 5 minutes.

Serves 6