Sondy's Yummy Mexican Casserole

1-2 lbs Hamburger
Chopped Onions
One can Pinto Beans
One can Old El Paso Enchilada Sauce
One Med-sized jar of Pace Picante Sauce
Salt, Pepper, Garlic Powder or Salt
Corn Tortillas
American Cheese

      Brown hamburger meat and onions.  Add salt, pepper and garlic powder or salt to taste.  Drain.
     Add one can of pinto beans, drained.  Also add Enchilada sauce and Picante sauce.  Stir.  Simmer for a few minutes until all is thoroughly heated.
     In a large covered casserole dish, layer ingredients.  Start with a torn layer of corn tortillas, add a layer of meat, then a layer of cheese on top of that.  Continue layering until all the meat mixture is gone.  End with a layer of cheese.  Cover dish and heat in oven about 30 minutes at 350 degrees. You may want to take the lid off for the last 5 minutes or so for the cheese on top to melt and brown.

Sondra Rushing
Pauls Valley, OK

Jack's Dish

1 lb hamburger, cooked, drained
Potatoes (enough sliced for a 2 qt cass. dish)
salt and pepper
1 can tomato soup mixed with 1 can of water
1 onion sliced
crushed crackers

Place in layers in dish; potatoes, onions, hamburger, potatoes, onions, humburger and top with potatoes.  Pour the mixed tomato soup/water over the top.  Bake covered for 1-11/2 hours till done.  Remove lid, crush up some crackers and sprinkle on top.  Bake a few more minutes.

Nan Roberts
Sharon Springs, NY

Sloppy Joes

1/4 C oil
1/3 C celery
1/3 C onion (chopped)
1/4 green peppers (chopped)
1/4 C brown sugar
1 tsp prepared mustard
1/4 C vinegar
1  28oz can tomato sauce
1/2 tsp garlic salt
1 to 1 1/2 lbs hamburger

Brown hamburger, drain and add all ingredients.  Simmer until celery and onions are cooked.  Server on hamburger rolls.

Nan Roberts
Sharon Springs, NY

Tamale Pie
From Ladies' Home Journal

1 lb ground turkey (or hamburger)
1 lg red bell pepper, chopped
1 med red onion, chopped
2 Tbsp chili powder
2 tsp minced garlic
1 1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 can (14.5 oz) diced tomatoes in juice
1 can (15 oz) pink or black beans, drained and rinsed
1 Tbsp minced pickled jalapeno
1 small can sliced black olives, drained (optional)

Topping:
2 1/2 C milk
3/4 C cornmeal
1 C frozen whole kernal corn
1/2 tsp salt
1 large egg
1 C shredded Cheddar cheese, divided
1/2 C shredded jalapeno Jack cheese

1. Heat a 12-inch nonstick skillet over high heat.  Add turkey, bell pepper and onion, and cook, stirring, until meat is no longer pink and liquid evaporates, 7 to 8 mins.  Stir in chili powder, garlic, cumin, salt and pepper; cook 1 minute.  Stir in tomatoes, beans, and jalapeno.  Cover and simmer 10 minutes, stirring occasionally.  Stir in black olives.  Spread into a shallow 3-qt baking dish; cover and set aside.

2. Make topping; Heat oven to 375 degrees.  wipe skillet; add milk and bring to a boil.  Gradually whisk in the cornmeal until smooth.  Cook until thickened, stirring constantly, about 5 minutes.  Stir in corn and salt.  Remove from heat.  Beat egg in a small bowl; stir in 1 C of the cornmeal mixture.  Return to skillet and stir until blended.  Stir in 1/2 C Cheddar cheese.

3. Uncover baking dish.  Spread cornmeal mixture on top of filling.  Bake 15 minutes.  Sprinkle top with remaining 1/2 C Cheddar and Jack cheese.  Bake 15 minutes more, until bubbly.  Let stand 10 minutes.  Make 8 servings.  I think sour cream on the side would be tasty.

Per serving: 350 calories, 15.5 g. total fat, 7 g saturated fat, 101 mg cholesterol, 734 mg sodium, 30 g carbohydrates, 23 g protein, 297 mg calcium, 4 g fiber.

Ferna Ward
Sasche, TX