Mexican Casserole

1 lb Ground meat

1 Onion chopped

1 pkg Taco Seasoning

1 can Bush`s Chili Beans

1 can Cream of Mushroom Soup

1 can Rotel Tomatoes

1/2 bag Tostitos Chips 20 oz crushed

8 oz Cheese - Cheddar (shredded)

(to taste) Sour Cream - 16 oz

(to taste) Salsa - medium

Brown ground meat with onion: drain. Add taco seasoning and chili beans. Spread in 9 x 13-inch dish. Crush chips and place on top of meat. Mix soup and tomatoes and spread on top of chips. Cover with shredded cheese. Bake at 350 degrees for about 15- 20 minutes or until cheese is bubbly. Serve with sour cream and salsa. 

Chicken Tetrazzini

12 oz Spaghetti uncooked

2 Tbsp Butter

1 package Mushrooms (fresh) sliced

2 Boneless Skinless Chicken Breasts, cooked and chopped

2 cans Cream of Mushroom Soup

1 pkg Sour Cream

1/2 tsp Black Pepper

1/3 cup Parmesan Cheese, grated

1. Heat oven to 350 F. Spray 13x9 inch glass baking dish with cooking spray.

2. Cook spaghetti as directed on package using minimum cooking time and drain.

3. Meanwhile, in a 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter for 4 minutes, stirring occasionally, until tender.

4. In a large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream, and pepper. Pour mixture into baking dish. Sprinkle with cheese.

5. Bake uncovered 55 minutes or until bubbly. Let stand 5 minutes before serving.