Taco Ring

Pampered Chef

1 lb ground beef
1 pkg taco seasoning mix
1 cup (4 oz) cheddar cheese
2 Tbsp water
2 8 oz refrigerated crescent rolls

Garnish:
Green bell pepper
Salsa
Lettuce
Tomato
Chopped onion
Pitted ripe olives
Sour Cream

Preheat oven to 375. Brown ground beef and drain grease. Stir in taco seasoning, water and cheese. Unroll crescent rolls and separate. Arrange triangles in a circle on a round baking stone with wide ends overlapping in center and points toward the outside. There should be about a 5 inch diameter in the center.

Scoop meat mixture evenly onto widest ends of dough at center of ring. Bring points in and over and tuck underneath the wide end. Bake 20 to 25 minutes or until golden brown. You can garnish with bell pepper, lettuce, salsa, tomatoes, onion, sour cream, olives, etc.

Stacked Enchiladas

Mom

1 lb ground beef
1 can enchilada sauce
corn tortillas
1 onion, diced
lettuce, shredded
2 tomatoes, diced
cheddar cheese, shredded
sour cream
vegetable oil

In a skillet brown beef with onion. In a saucepan warm enchilada sauce. In small skillet heat oil. Dip tortillas in hot oil.

Put small amount of enchilada sauce on plate then put tortilla on top. Top with meat, lettuce, tomato, cheese and sour cream. Repeat layers.

We only cook the tortillas for a few seconds. They just get soft and pliable. Not crunchy. It would be yummy with crunchy tortillas too though. Just all around yummy!

Taco Salad

Us

1 pound ground beef
1/2 onion, chopped
1 clove garlic
Lettuce, shredded
Cheese, grated
Tomato, chopped
Sour Cream
Tortilla Chips

In a skillet saute onion and garlic. Add beef and brown. Shred lettuce, grate cheese and chop tomato. Layer ingredients and top with sour cream.

Sweet & Sour Meatballs

Kristie Tomlinson

30 meatballs (precooked, frozen)
1/4 cup white vinegar
1 Tablespoon soy sauce
1 cube chicken bouillon (optional)
3/4 cup brown sugar
2 1/2 Tablespoons cornstarch
1/4 teaspoon ginger
1 cup pineapple juice, add water to make this amount if necessary
Pineapple chunks

Mix vinegar, soy sauce, bouillon, sugar, cornstarch, ginger and pineapple juice. Bring to a boil and let thicken. Pour over meatballs and pineapple chunks. Bake at 350 degrees for 45-60 minutes. Serve over rice. If desired, chopped green or red peppers, sliced carrots and green onions may be added.