Better-Than-Ever Beef Enchiladas

1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups chunky salsa, divided
1 cup Cheddar Cheese, divided
2 Tbsp. Light Zesty Italian Dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro


HEAT oven to 400°F. Brown meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/2 cup cheese.

SPREAD 1/4 cup of remaining salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in large sheet of waxed paper. Microwave on high 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam-side down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover with foil.

BAKE 20 min. or until heated through. Uncover; top with remaining cheese. Bake 2 to 3 min. or until cheese is melted. Top with cilantro.

Source: http://www.kraftfoods.com/kf/recipes/better-than-ever-beef-enchiladas-90553.aspx

Salisbury Steaks

INGREDIENTS (Nutrition)
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup brown gravy
1/4 cup water
1 tablespoon Worcestershire sauce

DIRECTIONS
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in gravy, water, Worcestershire sauce. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Variation: brown the steaks, then bake at 325 degrees for 30 minutes, covered.

some comments said to add another can of cream of mushroom soup and some sauteed mushrooms

Country Brunch

16 slices firm white bread
2 1/2 cups cooked cubed ham
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
6 eggs
3 cups milk
1/2 tsp dry mustard
1/8 tsp onion powder
3 cups uncrushed cornflakes
1/2 cup melted butter

Trim crust from bread and cut slices in half. Grease 9x13 baking pan and layer as follows: 1/2 of bread, 1/2 of ham, 1/2 of each cheese. Repeat layers. Combine eggs, milk, and seasonings. Pour over layers and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine cornflakes & butter and sprinkle over casserole. Bake at 375, loosely covered with foil to prevent top from over-browning, for 45 minutes. Let stand 10-15 minutes before cutting into squares.

May substitute ham with sausage or vegetables such as broccoli.

Tangy Bean Dip

2 cups cannellini beans
2 cloves garlic
1/4 cup lemon juice
1/4 cup extra-virgin, olive oil
3/4 teaspoon salt

Puree all the ingredients together in a food processor. Mix in fresh chopped herbs such as parsley, rosemary, or thyme, if you desire. Serve on toasted pita triangles.

Source: delish.com

Sara's Chicken Tortilla Soup

3 c. cooked shredded chicken
2 Family size cans of cream of chicken soup
1 jar of salsa
1 big can of chicken broth
1 large onion

Heat on stove for 1 hour or can put in crock pot for a couple of hours.

I added 1 can of black beans and 1 can of corn and 1 can of Rotel and cooked the chicken with cajun seasoning. This made quite a bit, it could be cut in half.

Serve with tortilla chips, sour cream, avocado, cilantro, etc.

Crockpot Southwest Chicken

1 pkg. boneless, skinless chicken breast
2 cans Rotel tomatoes (pick your heat level)
1 (8 oz.) pkg. cream cheese
1 can whole kernel corn, drained
3 T. fajita seasoning

Place all of the ingredients into a crock pot and cook on high for 4-5 hours, or on low all day. When chicken is ready to eat, shred the chicken and mix all together. Serve over white rice, or white rice wrapped in a flour tortilla.

Manwich Casserole

1 lb. ground beef
1 can Manwich sauce
1 tube crescent rolls
1 cup shredded cheese
1 can mushrooms, drained (optional)
1/3 onion, chopped (optional)
1/2 green pepper, chopped (optional)

Brown ground beef & drain grease. Add manwich sauce and chopped veggies if desired, let simmer.

Lightly grease a 9 in. sqaure baking dish. Lay out 1/2 can of crescent rolls on bottom of pan, pressing together at seams. Pour manwich mixture over crescent rolls and top with shredded cheese. Add second layer of cresent rolls over meat & cheese.

Bake at 350 for 30 minutes, or until crescent rolls are browned and flaky.

Source: Lori Hamann