1 pound ground beef
1 1/2 cups chunky salsa
1 (10 ounce) can whole kernel corn, drained
3/4 cup creamy salad dressing (e.g. Miracle Whip)
1 teaspoon chili powder
2 cups crushed tortilla chips
2 cups Colby cheese

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.

3. Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.

Serves 6

1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Serves 8

1 lb. ground beef
1 medium onion; chopped
1 can (15 oz) pizza sauce
8 oz. elbow macaroni; cooked
and drained
2 cups (8 oz) mozzarella cheese; shredded
1 pkg. (3 1/2 oz) sliced pepperoni
1/2 tsp. salt

Recipe Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Stir in remaining ingredients. Transfer to a greased 2 qt baking dish. bake uncovered at 350 for 40 to 45 minutes or until heated through.

serves 6

2 lbs Ground Beef
1 can Golden mushroom soup
1 can Cheddar cheese soup
1 20 oz pkg frozen crinkle cut Frozen french fries

Recipe Directions
In a skillet, brown ground beef, drain. Stir in soups. Pour into a greased 13×9 baking dish. Arrange french fries on top. Bake, uncovered at 350 degrees for 50-55 minutes, or until fries are golden brown.

1 lb. lean ground beef
1/2 cup onion, coarsely chopped
1/3 cup red bell pepper, coarsely chopped
1/3 cup green bell pepper, coarsely chopped
1 large clove garlic, finely chopped
1 tsp. fresh cilantro, chopped (optional)
1 can (14 oz.) tomatoes, undrained
1 Tbsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. crushed red pepper
– black pepper, to taste
1 package cornbread mix
2 Tbsp. Parmesan cheese

Recipe Directions
Brown ground beef and onion in nonstick skillet. Cook 5-6 minutes, stirring occasionally until beef is no longer pink; drain. Add bell peppers, garlic and cilantro. Stir in tomatoes (including liquid) breaking up tomatoes with a fork. Add chili powder, oregano, cumin, chili pepper flakes and black pepper.
Reduce heat and simmer until thick. Transfer to a 9-inch pie plate.
Using package directions, mix cornbread and add Parmesan cheese. Spread evenly and quickly over meat mixture.
Bake in preheated 375*F oven for 20-25 minutes, or until topping is golden brown.

1/4 cup extra-virgin olive oil
2 pounds beef, cut into cubes
Salt and pepper
2 medium onions, finely chopped
4 stalks celery, finely chopped
5 cloves garlic, sliced
1 carrot, finely chopped
1 (16-ounce) can whole peeled tomatoes, drained and crushed
2 cups red wine
1 teaspoon fresh thyme leaves
Pinch nutmeg
Pinch cloves
Pinch cinnamon
Gnocchi, recipe follows
1/2 cup Parmigiano-Reggiano, grated

Recipe Directions
In a 6 to 8-quart, heavy-bottomed saucepan, heat olive oil over medium heat.

Season the beef cubes well with salt and pepper and brown them over high heat on all sides. Remove the beef from the pan and add the onion, celery, and garlic. Sweat over medium heat until vegetables are translucent. Return the beef to the pan and stir in the tomatoes and wine. Add the thyme, nutmeg, cloves, cinnamon, and salt and pepper, to taste, and simmer over medium-low heat for 1 to 1 1/2 hours, until the beef cubes are falling apart. Season with salt and pepper, to taste, and remove from heat. Remove the beef and, when it is cool enough to handle, shred the meat with a fork and return to the sauce. Simmer for an additional 30 minutes.

Meanwhile, prepare the gnocchi according to the recipe, then preheat the oven to 400 degrees F.

Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Cook the gnocchi in the boiling water for 1 minute, then drain, and place in a lightly greased casserole. Pour the beef sauce over the gnocchi to cover, top with the grated cheese and cook in the oven 10 to 15 minutes, until the ragu is bubbling at the edges and the cheese is browned. Let sit for 10 minutes, then serve.

Gnocchi:
3 pounds baking potatoes, like russets
2 cups all-purpose flour
1 egg, extra large
1 pinch salt
1/2 cup canola oil

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off a fork or the concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces, and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

Yield: 12 servings of gnocchi

1 pound lean (at least 80%) ground beef
1 jar (16 ounces) Old El Paso® Thick ‘n Chunky salsa
1 can (11 ounces) Green Giant® whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup Original Bisquick® mix
3 eggs

Recipe Directions
. Heat oven to 400ºF. Cook beef in 10-inch ovenproof skillet over medium-high heat 5 to 8 minutes, stirring occasionally, until brown; drain. Stir in salsa and corn; heat over medium-high heat until hot.
2. Reserve 2 tablespoons of the cheese. Stir Bisquick mix, eggs and remaining cheese in medium bowl until blended. Spoon batter around edge of beef mixture, leaving center uncovered. Sprinkle with reserved cheese.
3. Bake uncovered about 20 minutes or until golden brown and toothpick inserted in topping comes out clean.

1/2 cup cornmeal
1/2 cup cold water
1 1/2 cups boiling water
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
1/2 pound lean ground beef
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 jar (14 ounces) tomato pasta sauce (any variety)
1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1/2 cup shredded mozzarella cheese (2 ounces)

Recipe Directions
1. Grease pie plate, 9×1 1/4 inches. Mix cornmeal and cold water in 1-quart saucepan. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally; remove from heat. Stir in Parmesan cheese until smooth. Spread on bottom and up side of pie plate. Cover and refrigerate at least 4 hours until completely firm.
2. Heat oven to 350ºF. Cover cornmeal mixture in pie plate with aluminum foil; bake 30 minutes. Cook beef in 10-inch skillet over medium heat about 5 minutes, stirring frequently, until brown; drain. Stir in spinach, pasta sauce and marjoram.
3. Spoon beef mixture into polenta shell. Cover and bake 25 to 30 minutes or until heated through. Sprinkle with mozzarella cheese. Bake uncovered about 5 minutes or until cheese is melted. Let stand 10 minutes before cutting.

1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed
1 pound lean ground beef
1 can (29 ounces) tomato sauce
1 envelope (1.4 ounces) fajita seasoning mix
12 no-boil lasagna noodles , each about 6 to 8 inches long and 3 inches wide
3 cups shredded Colby-Monterey Jack cheese (12 ounces)
1 can (2 1/4 ounces) sliced ripe olives, drained
Guacamole, if desired
Old El Paso® Thick ‘n Chunky salsa, if desired
Sour cream, if desired

Recipe Directions
1. Heat oven to 350ºF. Spray bottom and sides of rectangular baking dish, 13×9x2 inches, with cooking spray. Drain thawed bell pepper mixture on several layers of paper towels; set aside.
2. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in tomato sauce and seasoning mix; heat to boiling. Spread 1/2 cup sauce mixture in baking dish. Arrange 4 noodles crosswise, slightly overlapping, on sauce. Spread 1 1/2 cups sauce over noodles, completely covering noodles. Spread pepper mixture evenly over sauce; sprinkle with 1 cup of the cheese.
3. Arrange 4 noodles crosswise, slightly overlapping, on cheese. Spread about 1 1/2 cups sauce over noodles, completely covering noodles. Sprinkle 1 cup of the cheese and the olives over sauce. Arrange 4 noodles crosswise, slightly overlapping, on olives. Spread remaining sauce over noodles, completely covering noodles. Sprinkle with remaining 1 cup cheese.
4. Spray piece of aluminum foil large enough to cover baking dish with cooking spray. Tightly cover baking dish with foil, sprayed side down. Bake about 30 minutes or until hot and bubbly. Let stand 15 minutes before cutting. Serve with guacamole, salsa and sour cream.

1/2 pound lean ground beef
2 1/2 cups uncooked rigatoni pasta (8 ounces)
1 cup Green Giant® Niblets® frozen whole kernel corn
1 jar (24 ounces) Old El Paso® Thick ‘n Chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 1/3 cups shredded Mexican cheese blend (6 ounces)
2 medium roma (plum) tomatoes, thinly sliced

Recipe Directions
1. Heat oven to 350ºF. Grease 4-quart casserole.
2. Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
3. Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
4. Cover and bake 35 to 40 minutes or until hot and cheese is melted.