175 degrees C). Coat a casserole dish with cooking spray.
Spray a 9 x 13-inch pan with Pam.
Brown ground beef with onion.
Drain and add seasoning package with about half the seasoning package of water.
Heat until most of water is absorbed. Put meat in shells and lay in pan.
Put salsa over top of burritos.
Sprinkle half package of each cheese over salsa.
Bake at 350\u00b0 for 15 minutes.
br>One package of 10 burrito shells makes two 13 x
ver high heat, cook ground beef, stirring frequently, until all pan
killet, brown ground beef with onion; drain. Return beef & onions to hot
any.
Fry floured beef in skillet in medium
Brown the ground beef with the salt and pepper
he bottom of a large casserole or 9x13-inch baking dish
n frying pan and cook beef, in 2 batches, until well
Grease a 9 x 13-inch pan.
Place tortilla shells on bottom of pan until covered.
Brown ground beef.
Add taco seasoning and prepare as package directs.
Add refried beans; spread over shells.
Spread with sour cream (optional).
Sprinkle with lettuce, tomatoes, cheese and onions. Top with another layer of shells.
Mix gravy and enchilada sauce and pour over casserole. Bake at 350\u00b0 for 30 to 45 minutes.
Let set 15 minutes before serving.
Cook beef with onion and garlic; drain fat. Mix tomato sauce with browned hamburger and onions; set aside. Soften tortillas in microwave. Spread first tortilla with refried beans; sprinkle heavily with grated cheese. Put in the bottom of a round 1 1/2-quart casserole.
Brown ground beef in large skillet.
Drain and rinse beef and return to skillet.
Add soup, salsa and seasonings.
Stir and simmer until thoroughly mixed.
n a skillet, brown the beef and drain. Stir in 1
Stir together seasoning mix and tomato juice.
Brown ground beef in skillet, stirring to crumble.
Pour off excess fat.
Stir in beans and 1/2 to 3/4 cup of tomato mixture.
Cover and simmer 5 to 10 minutes, stirring occasionally, until hot.
Place generous spoonful of beef-bean filling on each tortilla.
Sprinkle with lettuce (if desired) and cheese.
Roll up.
(Save about 1/2 cup cheese for topping.)
Line 9 x 13-inch pan with half of tortillas.
Brown ground beef with onion and seasonings.
Spread layers of beef, beans and sliced Velveeta cheese.
Repeat layer of tortillas, layer of beef, beans and sliced Velveeta.
Mix soup with tomatoes and green chilies.
Pour over all other ingredients.
Cover with foil and bake at 350\u00b0 for one hour.
Sprinkle grated cheese on top with paprika.
Return to oven and bake a few minutes more until cheese is melted.
Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted.
Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted.
Grease casserole dish.
Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles.
Bake in 375 degree F (175 degrees C) oven for 20-25 minutes, or until bubbly.
Role one piece of bacon around each chicken breast and secure with a toothpick.
Line large casserole dish with dried beef.
Place chicken on top of dried beef.
Mix soup and sour cream.
Spoon over chicken.
Bake uncovered at 250 degrees for 3 hours.
br>Drain and wipe out casserole.
Mash
half of
Brown ground meat; drain fat.
Add bell pepper, onion, salt, pepper, tomatoes and Velveeta cheese.
Simmer on low heat for 15 minutes.
Place flour tortillas, one at a time, in hot cooking oil for about 5 seconds.
Drain on a paper towel.
Put a small portion of the meat mixture on the bottom of a long casserole dish.
Add about 2 tablespoons of meat to each tortilla; roll up tortilla and place in the casserole dish.
Top with remaining meat mixture and Cheddar cheese; bake for 30 minutes.
Brown beef and drain.
Mix tomato paste and enchilada sauce mix according to directions on back of sauce package.
Add 1/2 of sauce to beef and simmer 15 minutes.