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. 

Mexican Pile On

2 pounds Ground meat, cooked
1 pkg Taco Seasoning
1 pkg Chili Mix (mild)
2 (8 oz) cans Tomato Sauce
2 cups Monterrey Jack and Cheddar Cheese - combo, shredded
1 bag Tortilla Chips
2 cups Salsa
2 Tomatoes, diced
1 cup Sour Cream
1 Lettuce, chopped

Add taco seasoning and chili mix to groundmeat following directions on packages. 


Pile it all on according to taste and enjoy! 

Pork Chops Mexicana

Pork Chops Mexicana
6 Pork Chops, boneless
1 tbsp Salt
3/4 cup Rice, long-grain, uncooked
1/2 pkg Taco Seasoning
1 can Tomato Sauce - 15 oz
1 cup Cheese - Cheddar (shredded)
1-1/2 cup Water

Brown pork chops and arrange in a 9x12-inch baking dish. Add salt. Sprinkle rice around chops. Combine the taco mix, tomato sauce, and water. Pour over the chops and rice. Cover tightly with foil and bake at 350 degrees for 1 to 1-1/4 hours. Remove from the over 10 minutes before done and sprinkle with cheese. Cover and continue baking for remaining time.

Beef Taco Foldovers

1/2 lb Ground meat
1/4 cup Onion, chopped
1/2 cup Black Beans (15 oz), drained
1 8 oz can Tomato Sauce
1 tbsp Taco Seasoning
1 can Biscuits, Pillsbury Grands! 
1 cup (4 oz) Cheddar Cheese, shredded
Salsa for garnish
Sour Cream for garnish

Heat oven to 375. Cook groundmeat and onions until brown, drain. Stir in beans, tomato sauce, and seasoning mix. Simmer 3-5 minutes, stirring occasionally, until liquid is absorbed. Seperate dough into 5 biscuits. Press or roll each to form 5-inch round. Spoon 1/2 cup meat mixture onto center of each flattened biscuit. Sprinkle cheese evenly onto biscuit. Fold half of biscuit over filling; press edges with fork to seal. Place on ungreased cookie sheet. Bake 12-15 minutes or until golden brown. Top with salsa and sour cream. 


YIELD: 5 sandwiches 

Taco Soup with Black Beans

1 pound Ground meat, browned and drained
1 can Crushed Tomatoes
1 can Corn, whole kernel - Can (SB), undrained
1 can Black beans, undrained
1 can Kidney Beans, undrained
1 pkg Ranch Dressing Mix
1 pkg Taco Seasoning
1 small Onion, chopped
1 bag Chips, Fritos or Tostidos
Cheese - Cheddar (shredded), 1 cup
1/2 cup Sour Cream

Combine all ingredients except chips, shredded cheese, and sour cream in crock pot.

Cover and cook on LOW 4 to 6 hours.

Garnish individual servings with chips, cheese, and sour cream.

Makes 6-8 servings. This is an easy recipe to double.

Taco Dip

Taco Dip

2 cans bean dip
16 oz Avocado dip
16 oz sour cream
1 pkg taco seasoning
2 cups cheddar cheese
1 bag chips, Frito's or tostidos

Spread bean dip on bottom of 9x13 pan. Spread avocado dip over bean dip. Mix sour cream and taco seasoning and spread over avocado dip. Top with grated cheese. Serve with Chips.

-Reba Allen (Southminster Baptist Chuch, Baton Rouge, La)