South of the Border Casserole

2 lbs ground beef
½ package Lipton Onion
Soup mix
1 medium onion chopped
1 green pepper chopped
1 can enchilada sauce
1 bag corn chips (Fritos,

Doritos, etc.)
1 cup grated cheddar cheese

Brown ground beef adding ½ package of the onion soup mix. Drain drippings except for 2 tablespoons. Saute the onion and pepper in the drippings.

In a 2–quart casserole dish, layer the meat, onions, pepper, and corn chips. Repeat layers until all ingredients are used. Pour enchilada sauce over the top layer. Top with grated cheese.

Bake 30 minutes at 350 degrees.

Shepherd’s Pie

Contributed by Pam Edwards
1 lb. ground beef
1 onion, diced
Garlic salt to taste
Dash nutmeg (optional)
Salt and pepper
Package brown gravy mix
1 cup water
1 can green peas
(or peas and carrots)
Mashed potatoes,

made with butter and milk

Brown ground beef with onion. Season with garlic salt, nutmeg, salt, and pepper. Mix in brown gravy mix and water; bring to boil. Add peas and simmer 5–10 minutes.

Place ground beef mixture in casserole dish, top with mashed potatoes.

Bake 20–30 minutes in a 350 degree oven.

Quick Chicken Divan

Contributed by Pam Clark
2 cans drained chicken
breast (or you may stew

a chicken and debone)
1 large bag or 2 small
boxes frozen Broccoli
1 can cream of chicken or
mushroom soup
1 small container sour
cream
1/2 cup mayonnaise
1 Tbsp. lemon juice
(optional)
1 tsp. curry powder
Fresh ground pepper to taste
4 oz. shredded cheddar
cheese
Spread the drained chicken on the bottom of an oven safe casserole dish. Then spread slightly cooked broccoli on top. Mix the next six ingredients together and spread on top. Spread the cheese on top, or mix it in with other ingredients (according to preference).

Cook in the microwave until the cheese is bubbly on top or in a regular oven at 425 degrees for 30 minutes or until cheese is bubbly and brown. Serve over brown rice or egg noodles.