Smothered Enchiladas

1 lb. ground beef
1 envelope mild taco seasoning mix
1 (4.5 oz) can chopped green chiles, divided
2 cans cream of chicken soup
1 (16 oz) container sour cream
2 cups (8 oz) shredded cheddar cheese
12 (6 in) flour tortillas

Cook ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning and half of the green chiles; set aside.

Stir together remaining green chiles, soup, and sour cream. Pour half of mixture into a lightly greased 13x9 baking dish.

Spoon beef mixture evenly down center of tortillas, sprinkling with cheese. Roll up tortillas; place seam side down over soup mixture in baking dish. Top evenly with remaining soup mixture and cheese.

Bake at 350 degrees for 25 minutes or until thoroughly heated.

Garnish with salsa and/or sour cream, if desired.

Taco Lasagna

Prep. 20 min.; Bake 25 min.

1 pound ground beef
1/4-1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 oz) black beans, rinsed & drained
1 can whole kernel corn, drained
1 can (14 1/2 oz) diced tomatoes (plain or Mexican style), undrained
1 can (16 oz) refried beans
3 cups shredded Mexican blend cheese
6 (8-in) flour tortillas

In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans, corn, and tomatoes. Simmer, uncovered, for 10 minutes.

Place two tortillas in a greased 13-in by 9-in by 2-in baking dish. Spread with HALF of the refried beans (beans will spread more easily if they have been heated) and HALF of the beef mixture; sprinkle with one cup cheese. Top with two more tortillas; spread remaining beans and beef mixture over top and sprinkle with one cup cheese. Top with remaining two tortillas and remaining cup of cheese.

Cover and bake at 350 degrees for 25-30 minutes or until heating through and the cheese is melted.

Yield: 9 servings