Mexican Taco Bake
1 lb. ground beef
1 envelope taco seasoning
1 can meatless chili
2 c. Colby Jack cheese
2 boxes Jiffy corn muffin mix
2 eggs
2/3 c. milk
1 can Mexican corn

375 degree oven. Cook beef and drain; add taco seasoning as
directed. Add chili and 1 c. cheese. In mixing bowl, prepare corn
muffin mix as directed w/eggs and milk. Add Mexican corn (drained)
and 1 c. cheese; mix well. Spread beef mixture on bottom of 9x13
pan. Cover w/corn muffin mixture. Bake 15-20 minutes until golden
brown. Serve w/sour cream, tomatoes, lettuce, black olives.
**Since our family is small, I usually cut the recipe in half (still
use whole cans of chili and corn) and bake in 8x8 pan.**

Easy Chicken Enchilada Casserole

1 ? 8 oz. pkg. cream cheese
1 c. salsa
2 c. chopped cooked chicken
1 ? 16 oz. can black beans
6 ? 6 inch flour or corn tortillas
2 c. shredded Colby Jack cheese

350 degree oven. Lightly grease 9x13 pan. In small pan on medium
head, combine cream cheese and salsa. Stir in chicken and black
beans. Layer tortillas and filling in pan ? I usually get two
layers and end with a layer of tortillas. Top w/ cheese. Cover w/
foil. Bake 30 minutes. Garnish w/ taco toppings. **This recipe
freezes nicely!**

Chicken Squares

3 oz. cream cheese, softened
3 T. butter, melted/divided
2 c. chopped cooked chicken
1 T. chopped onion (optional)
1/4 t. salt
1/8 t. pepper
2 T. milk
8 oz. crescent rolls
3/4 c. croutons/dried stuffing (optional)

350 degree oven. Blend cream cheese & 2 T. butter. Add chicken,
salt, pepper, milk, & onion. Make 4 squares of crescent rolls (2
triangles per square). Seal perforations. Spoon ¼ c. chicken
mixture onto center of each square. Pull 4 corners of dough
together and seal. Brush tops w/ remaining butter & sprinkle
croutons on top, (I never do this!) Bake on ungreased cookie sheet
or pizza stone 20-25 minutes. This is great w/ fresh green beans
and red rosemary potatoes! **You will find great freedom if you
rename this recipe "Chicken Blobs" instead of "Chicken Squares"! J)

Enjoy!