Slow Cooker Enchiladas

2 lb meat

20 or so corn tortillas, quartered (I use a pizza cutter)

1 pkg taco seasoning (1/4 c)

3/4 c water

1 can beans of choice (black, kidney, etc)

1 12oz jar salsa (Herdez, baby!)

1 can cream of whatever soup, reserve 1/2 cup

2 c shredded cheese

Toppings: olives, green onions, cheese, tomatoes, lettuce

Cook meat taco seasoning, water and all but 1/2 cup of soup all day in the crockpot - your basic 6 hours on low. Remove meat mixture to large bowl. Shred meat if necessary - mix together and add beans, salsa and cheese.

In the crock pot (don't bother to rinse it out) place a double layer of tortillas to cover the base. Layer meat mix and tortillas in alternating layers.

On the top layer (meat or tortilla - it doesn't matter what you end with, just use up your ingredients) add rest of soup, green onions, cheese, black olives, whatever you'd like.

Cook on high 2 hours.

Serve over lettuce and tomatoes.

Sloppy Joes

from Amy

1 lb ground beef

1 onion

1 can of condensed tomato soup

2 T brown sugar

2 T mustard

1/4 c ketchup

1 T cider vinegar

s&p to taste

Brown burger and onion. Add rest of ingredients.  Simmer 15 min.  Can also add shredded cheese.  Easy to cook in crock pot as well on low.
 Food Storage:  Use canned ground beef  and dehydrated onion (and I also add other dehydrated veggies like carrots, peppers and celery.)

Grands Taco Melts

1 pkg (1/4 cup) taco mix

2/3 c water

1 1/2 c salsa

1 lb ground beef, cooked

1 can Grands biscuits

1 c shredded Jack

1 c sour cream

Preheat oven to 375F.  Cook mix, water, 1/2 of salsa, and beef in skillet till thick.

Press biscuit into a 6" round.  Spoon topping into center and top with 1 T cheese.  Fold over and press edges to seal.  Cook for 9-14 min and serve with salsa, cheese and sour cream.

Quick Enchiladas

1 lb ground beef

1 jar (16 oz) salsa, divided

8 oz shredded cheese, divided

10 flour tortillas

Brown meat and drain.  Stir in 1/2 cup of the salsa and 1 cup of the cheese.

Spread 1 cup salsa in 9x13 dish.  Spoon 1/4 cup meat mix down center of each tortilla; roll up.  Place tortillas, seam side down, on salsa.  Top with remaining 1/2 c salsa and 1 cup cheese.

Bake at 350F for 20-25 min or until thoroughly heated.  Makes 6 servings.

For cheesy bean enchiladas, sub a can of refried beans for the beef.

Taco Soup

1 can kidney beans

1 lb ground beef

1 can Mexican style chili beans

1 - 16 oz can tomato sauce

1 can (from the tomato sauce) water

1/4 cup or 1 pkg taco seasoning (I always halve mine - I'm a wimp)

1 large onion

1 - 16 oz can corn

1 - 16 oz can tomatoes

1 - 4 oz can chilies

1/4 cup or 1 pkg ranch dressing mix

Cook beef and onions till beef is done.  Add rest of ingredients and heat through.

Vegetarian - leave out the beef.

Food Storage - use onion powder or dried onions, use canned beef.

Biscuit Taco Casserole

from Claudia

1 Jar Taco sauce; (16 oz)
1 can Refrigerated buttermilk biscuits
4 oz Shredded sharp cheddar (1 1/2 c)
4 oz Shredded mozzarella cheese (1 1/2 c)
1 can Sliced ripe olives; (2.25 oz)
1/2 lb Lean ground beef
1/4 c Chopped red bell pepper
1/4 c Chopped green bell pepper
1 cn Mushrooms; (4 oz) drained

Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking dish. Spread taco sauce evenly over bottom of greased dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with 1/2 of the cheddar cheese, 1/2 of the mozzarella and the olives. Mix gently. Bake at 400 degrees for 15-18 minutes or until bubbly. Meanwhile, in a large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is browned; drain. Sprinkle remaining 1/2 cup Cheddar cheese and mozzarella over mixture in casserole; top with ground beef mixture. Bake 5-7 minutes more or until mix bubbles vigorously around edges. 8 servings