Beef Enchiladas....

1 lb hamburger meat
1 small onion, chopped
1/2 tsp. cumin
1/2 tsp. chili powder
1 can of sliced black olives
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded colby jack cheese
6-8 corn or flour tortillas(Charlie likes corn; I like flour; we trade off) :)

Brown the meat with seasonings and saute the onions in with it. Once that is done, add in the olives and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

*Or you can follow instructions and instead of rolling up the tortillas do this:

1. Spray 9X13 pan with cooking spray
2. Add thin layer of soup mixture
3. Add some meat mixture on top of that
4. place tortillas on top of meat mixture like layering lasagna
5. continue layering soup mixture,meat mixture,tortillas; on top pour remaining soup mixture and add more shredded cheese. Continue baking according to above instructions.

This may sound complicated but it is SO easy!!! Any questions? Sometimes I am not clear with instructions! Let me know & I will try to clear it up for you! :)

mexican cornbread...

1 lb ground beef
1 large onion, diced
1 small can diced green chillis,drained
1/2 tsp. cumin
1 tsp. chili powder

Cornbread Mixture

1 cup yellow cornmeal
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 cup milk
2 eggs
1 can creamed corn
2-3 cups shredded colby/jack cheese

Directions

1Brown together the ground beef,seasonings, onion and chilis; drain well.

2In a bowl mix together the cornbread ingredients.

3Lightly spray a 13 x9 in baking dish with Pam.

4Pour 1/2 of the cornbread mixture into prepared dish.

5Top with the meat mixture then sprinkle on the cheese to cover.

6Pour the remaining cornbread mixture on top.

7Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.

Julie's Spicy Spaghetti Sauce....

1 pound spicy sausage

1 pound ground beef

3 onions, chopped

2 cups sliced fresh mushrooms

6 garlic cloves, minced

2 14.5 ounce cans crushed tomatoes

1 small can tomato sauce

1 12 ounce can tomato paste

2 tablespoons dried basil

1 tablespoon dried oregano

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon crushed red pepper flakes

Cook sausage& beef, onions, mushrooms and garlic over medium heat for 10 minutes. Drain and transfer to slow cooker. Stir in remaining ingredients. Cover; cook on low 8 to 9 hours. Serve over your favorite pasta and enjoy!

*This is SO good on a cold winter's day :) We had this just last week when the temperature reached 12 degrees! what a yummy way to warm up! :)

Stuffed Cabbage Casserole (without the work) ;)

1 1/2 lbs ground beef or pork (or use the meat in my homemade Spaghetti Sauce)

1 medium onion, chopped

1 dash garlic powder

1 dash oregano

32 ounces spaghetti sauce(or 1 recipe homemade sauce)

1/4 cup rice

1 dash basil

1 head cabbage

1 lb mozerella cheese, shredded

Directions:

1Shred, boil 3 minutes and drain cabbage.

2Brown onion and meat and Drain.

3Place cabbage in casserole dish.

4Place meat mixture on cabbage.

5Add garlic powder, oregano and basil on meat.

6Add spag.sauce and rice.

7Layer like you do lasagne.

8Top with cheese.

9Cover and bake 1 hour at 350F degrees

Indian Tacos...

*A true delicasy where I live; I grew up with these! Churches and schools even have "Indian Taco Sales" to raise money! They are just that GOOD!! :)

Fry Bread

(what you place your taco meat, beans, etc. on top of)
2 eggs
1 cup milk
4 c. flour
3/4 tsp salt
2 tsp baking powder

Beat eggs and milk. Stir in flour, salt and baking powder; mix well. Pinch off a small amount, pat out flat, poke holes in it with a fork. Fry in oil until lightly brown. Drain. Put aside and keep warm.gound beef (app. 1 lb.)taco seasoningsaltpepperpinto beansshredded lettucediced tomatoesGrated cheddar or colby/jack or mexican blend cheeseCook meat, salt and pepper and taco seasoning as if you were making regular tacos. In center of each fry bread, put 2 TSP pinto beans, taco meat sauce, lettuce, tomatoes, shredded cheese. Can add sour cream if you wish, you can also serve with salsa.We do the works and add sliced black olives, too! YUM!

Beans:

If you don't know how to cook beans, I will share my tips with you. I never presoak. I have before but I don't see any difference in the taste and it's much quicker if you just rinse in warm water. So, I rinse the beans two or three times. Place in large cooking pot. Add enough water to completely cover the beans, I like to add two or three more cups of water. Add salt, pepper and I put meat tenderizer in mine. (You can also use chili powder, garlic salt, garlic powder, onion powder , just whatever suits your taste!) Cover pot with the lid slightly tilted, cook on med/high heat until beans come to a rolling boil. Turn heat down slightly and simmer for app. 2 hours. checking every 20 minutes (app) to see if the beans need water. You can not let them boil dry! That's it; they are done when tender!

*Most good southerners put bacon or salt pork in their beans when you first cover them with water. They are also good without the pork (my Dad will not eat beans with pork in them) I've had them either way, it is better with but I can live without it!Usually a pot of beans will make us at least two meals and I use the leftovers to make burritos (refried beans) or nachos or just whatever I can add beans to! They are a great way to stretch your budget! I hope you enjoy your indian tacos! (Thanks Wilma)