Tasty and Easy Recipes

Ingredients:
1-1/2 pounds of ground beef or turkey
1/2 cup chopped onion (one medium)
2 14-1/2 ounces can of stewed tomatoes
1 15 ounces can of corn OR 15 ounces frozen corn
1 15-1/2 ounces can of Mexican chili beans or any spiced beans
1 1-1/4 ounces envelope of taco seasoning mix
1 tablespoon of chili powder
1/4 teaspoon of garlic powder

Method:
Cook meat and drain meat well.
Add remaining ingredients without draining. Simmer for 30 minutes to develop flavor.

Ingredients:

2 lbs. rump roast
1 pk taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chillies
1 can tomato sauce (8 oz)
1 onion – chopped
2 beef bouillon cubes
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese

Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot. Then add the tomatoes, chillies, tomato sauce, onion, and bouillon cubes. Cover and cook on low 6 hours or until meat is tender.
Add the drained beans and cook until the beans are heated through; around 30 minutes.

Ingredients:

3 ounce cream cheese — softened
1 cup sour cream
8 oz. Garlic and Lime salsa
2 teaspoons ground cumin
2 cans refried beans
1 cup shredded lettuce
1 cup shredded Cheddar cheese
1 medium tomato — diced
1/4 cup ripe olives — chopped
1/4 cup canned green chilies — chopped
tortilla chips

In a mixing bowl, beat cream cheese and sour cream until smooth. Stir in salsa and cumin; set aside. Spread the refried beans over the bottom of a serving platter. Spread cream cheese mixture over the beans, leaving about 1″ uncovered around the edges. Top with layers of lettuce, cheese, tomato, olives and chilies. Serve with tortilla chips.