MAM'S MEALS

Ingredients 1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells 1 lb ground beef 1 medium chopped onion (1/2 cup) 1 package (1 oz) Old El Paso™ original taco seasoning mix 1/3 cup water 1 can (16 oz) Old El Paso™ refried beans 1 1/4 cups shredded Cheddar cheese (5 oz) Shredded lettuce, chopped tomato, sliced jalapeño chiles, chopped red onion, lime wedges, cilantro leaves, salsa, guacamole and sour cream, if desired Steps 1 Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside. 2 In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until mixture has thickened. Remove from heat. ...

Ingredients 1 lb lean (at least 80%) ground beef 2 cans (10 oz each) Old El Paso™ enchilada sauce 1 can (4.5 oz) Old El Paso™ chopped green chiles 1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch) 1 1/2 cups shredded Cheddar cheese (6 oz) Make it FRESH toppings, as desired (see below) Steps 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray. 2 In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles. 3 Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. 4 Bake...

Ingredients 1 cup water 2 1/2 tablespoons white sugar 1/2 teaspoon salt 2 tablespoons vegetable oil 1 cup all-purpose flour 2 quarts oil for frying 1/2 cup white sugar, or to taste 1 teaspoon ground cinnamon Directions In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

1 1/2 lb ground beef 1 Tbsp dried minced onion flakes 1 (16oz) can refried beans 1 package taco seasoning 3 (10oz) cans enchilada sauce 12 (6-inch) corn tortillas 3 cups shredded cheddar cheese Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray. In a large skillet, brown ground beef. Drain fat. Return meat to skillet. Stir in onion flakes, refried beans and taco seasoning.  Cook over low heat until thoroughly heated. Set aside. Heat enchilada sauce in saucepan over medium heat. Pour one cup of sauce in bottom of 9x13-inch pan. Wrap tortillas in a wet paper towel. Microwave for 45-60 seconds, until tortillas are soft.  Brush tortillas with enchilada sauce on both sides. Spoon approximately 1/3 cup meat mixture down center of each tortilla. Top with one tablespoon of cheese. Roll up tortilla and place seam side down in 9x13-inch pan. Repeat with remaining tortillas. Pour remaining sauce over tortillas. Top with remaining cheese. Bake for 15...

1.5 lbs ground beef Salt, pepper and garlic salt, to taste 4 ounce tomato sauce 1 pkg taco seasoning 1 can refried beans (I used about 3/4 of the can) 1 ½ cups shredded cheese 24 hard taco shells Instructions: Preheat oven to 400 degrees. Season meat with salt, pepper and garlic salt. In a large skillet, brown ground beef over medium heat. Drain off any fat. Return to pan and add taco seasoning. Mix to combine. Add tomato sauce and refried beans and stir together. Cook for additional 5 minutes. Spoon mixture into taco shells standing them up in a 9×13 pan. Sprinkle tacos with cheese. Bake at 400 for 10-12 minutes or until heated through.

Taco Bell Chalupa Supreme 1 pound ground beef 1/4 cup flour 1 tablespoon chili powder 1 teaspoon paprika 1 teaspoon salt 1 tablespoon dried minced onion 1/2 cup water Flat bread (pita will work) Oil for deep−frying Sour Cream Shredded lettuce Shredded Cheddar/Jack cheese Diced Tomatoes Mix dried onion with water in a small bowl and let stand for five minutes. Combine ground beef, flour, chili powder, paprika, and salt. Mix well. Add onions and water. Mix again. In a skillet, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste. Remove from heat and keep warm. In a deep−fryer (or you can use a skillet) deep fry the bread for 30 seconds. Let drain on absorbent towels. Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order. Top with hot sauce or salsa if desired.

Joyce's Enchilada's Cook and drain 1 lb burger or Cook and dice chicken (whichever you prefer) Add and simmer 10 minutes: 1 can tomatoes (16 oz) 1 can tomato paste (6 oz) 1/2 cup water 1/2 cup chopped onion 1 TBSP Chili Powder 1 and 1/4 tsp salt 1/4 pepper 1 package tortilla's (8 oz) Fry in hot oil til soft and drain Place rounded tablespoons full of meat sauce in middle of each tortilla Add Shredded Cheddar Cheese Roll up tight Place seam down in baking dish Top with remaining sauce and cheese Cover dish with foil Bake 375 25 minutes