3 to 4 boneless, skinless chicken breasts, cooked and diced or shredded
1 green pepper, chopped (or you can buy the prechopped mixed bell peppers)
1 small onion, chopped
1 can chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cut up tomatoes
1 can chopped green chilis
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin seed
Salt and pepper
1 pound Sharp cheddar cheese (grated)
1 bag tortilla chips (the saltier the better)

Lightly saute chopped green peppers and onions in 2 to 3 tablespoons of butter, in large skillet.

Cut chicken into small pieces while above is sauteing. Put in with onions and peppers.

Also add chili powder, oregano, cumin seeds, salt, and pepper.

Cook until chicken is done.

Add the rest of the ingredients (except for the cheese and chips) and warm over stovetop.

Arrange in 2 layers the chips, then mixture, then cheese.

Bake at 350 for about 30 minutes. (do not cover)

1 large onion, sliced into rings
1 (3- to 4-pound) sirloin beef roast
1/2 cup water
2 (1.25-ounce) packages taco seasoning mix, divided
16 (6-inch) flour tortillas
4 cups (16 ounces) shredded Cheddar or Monterey Jack cheese

Toppings: diced tomatoes, diced onions, sliced jalapeño peppers, sour cream, black beans, Pico de Gallo

Place onion in bottom of a 5-quart slow cooker.

Add roast and 1/2 cup water.

Sprinkle 1 package taco seasoning mix over top of roast.

Cover and cook on high 5 hours.

Remove roast, and shred with two forks; return to slow cooker, and stir in remaining package of taco seasoning mix.

Cover and cook on high for 30 more minutes or until boiling.

Heat tortillas according to package directions.

Using a slotted spoon, spoon beef mixture evenly down center of each tortilla; top with cheese and desired toppings, and roll up.

Serve with Pico de Gallo.

Makes 8 to 10 servings

1 15-ounce jar salsa
1 pound cheese, shredded
1 cup sour cream

Combine and heat until melted.

Serve hot with tortilla chips.

Yield: 8 servings

2 large cans chili with no beans
1 pound cheddar cheese, shredded
1 cup sour cream
1 cup picante sauce

Microwave chili until hot.

Add shredded cheddar cheese and mix until cheese is melted.

Add sour cream and picante sauce.

Mix well.

Serve with nacho chips or plain corn chips.

3 avocados
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces sour cream
1/2 cup mayonnaise
1 package taco seasoning mix
1/2 cup green onion, chopped
3 tomatoes, chopped and drained
8 ounces cheddar cheese, grated

Mash avocados with lemon juice, salt, and pepper until smooth.

In separate bowl, mix sour cream with mayonnaise and taco seasoning mix.

In bowl, layer beans, avocado mix, sour cream mix, onions, tomatoes, and cheese.

Yield: 4 servings

This is a very easy recipe I cut out of a magazine. I made it tonight, and we really liked it. It certainly isn’t gourmet food, but it is a good-tasting easy meal!

1 pound ground beef
1 can tomato soup
1/2 cup sour cream
1/2 cup salsa
1/2 cup water
6 medium tortillas (6″), cut into 1 inch pieces
1/2 cup shredded cheddar cheese

Cook beef until well browned, stirring to break up meat.

Stir in soup, sour cream, salsa, water, and tortillas.

Heat to a boil. Reduce heat to low and cook for 5 minutes.

Stir.

Top with cheese.

Makes 4 servings or 2 if you are hungry…

2 large ripe avocados
1 tablespoon grated onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon chili powder
1/3 cup Miracle Whip

Mix all ingredients together except the Miracle Whip.

Spread the Miracle Whip over the top, sealing edges.

Chill for 2 hours.

Mix the Miracle Whip into the dip.

Serve with chips.

3 pounds beef stew meat
1/4 cup water
Salt and pepper to taste
2 cans diced Rotel tomatoes with green chilis
3 cloves garlic, minced
1 cup chopped onion
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon chili powder
3 tablespoons flour

Place stew meat, 1/4 cup water, salt, and pepper in crockpot.

Turn heat to high and let simmer for 1-1/2 hours.

Drain juice from tomatoes into measuring cup.

Add tomatoes, garlic, and onions to crockpot. Stir.

Simmer on high for 30 minutes.

Add cumin, oregano, and chili powder to crock pot and stir.

Blend juice and enough water to equal 1-1/2 cups liquid. Add flour and stir into meat/veggie mixture.

Let cook on low for 3-4 hours until sauce is nice and thick. If you like runnier gravy, three hours is good.

Serve with warm flour tortillas.