Mexican combo

Mexican Combo
1 pound ground beef
1 medium onion, diced
1 medium green pepper, diced
2 tablespoons chili powder
1 1/2 cups hot water
6 cups shredded sharp Cheddar cheese
1 (16 ounce) can red kidney beans
Salt and pepper to taste
Brown ground beef, onion and pepper in a large skillet, using fork to break up meat. mix chili powder and water; pour over meat mixture. Simmer for 5 to 10 minutes. Add cheese, beans with juice, salt and pepper. Simmer until cheese melts. Be careful not to let it burn.

Ground beef tomato casserole

Ground Beef Tomato Casserole
1 medium onion, chopped
2 tablespoons margarine
1 pound ground beef
1/2 teaspoon salt
1/8 teaspoon pepper
2 (28 ounce) cans tomatoes
1 (8 ounce) package wide noodles
1 tablespoon margarine
1/2 teaspoon sugar
1 tablespoon flour
3 slices American cheese
Preheat oven to 250 degrees. Saute onion in 2 tablespoons margarine until transparent. Add ground beef, salt and pepper. Cook until meat is crumbly and brown. Drain tomatoes, reserving juice. Mix tomatoes with meat; set aside. Cook noodles in boiling, salted water for 5 minutes. Drain and rinse with hot water. Add 1 tablespoon margarine and mix with noodles until well coated. Blend juice from tomatoes with sugar and flour and mix thoroughly with noodles. Line bottom and sides of 2 quart greased casserole with noodles. Fill center with meat mixture. Place cheese slices on top of meat. Bake for 30 minutes.
Makes 6 servings.


Mexican ground beef cheese dip

Mexican Ground Beef Cheese Dip
1 pound ground beef
1 (15 ounce) can enchilada sauce
1 pound Velveeta cheese, cubed
Brown ground beef in nonstick skillet; drain. Place in a 2 quart slow cooker. Add enchilada sauce and cubed cheese; stir well. Cover; cook on low for 4 to 5 hours. When heated through, serve with your favorite taco chips.
Makes 10 servings.



1 pound ground beef
8 ounces shredded cheese, your choice of flavors
1 onion, diced
1 (10 3/4 ounce) can cream of mushroom soup
1 (12 ounce) can diced tomatoes, undrained
Brown ground beef in a nonstick skillet; drain. Combine all ingredients in 4 to 6 quart slow cooker. Cover; cook on low for 3 to 5 hours, or until heated through. Serve over cooked pasta.
Makes 8 servings.