Taco Beef Pot Pie

INGREDIENTS:
2 (8 oz) refrigerated crescent rolls

1 1/2 lbs ground beef

1/2 small onion

2 C (8 oz) shredded cheese

1/2 cup water

1/2 cup chili sauce

2 Tbsp taco seasoning

1 Tbsp Worcestershire sauce

1/2 tsp pepper

DIRECTIONS:

1. Preheat oven to 375 degrees. Unroll one can crescent rolls and press into lightly greased 9x13 inch pan. Bake for 10 minutes or lightly browned.
2. cook meat and onions in large skillet, drain. Stir in cheese and remaining 5 ingredients and spoon over crust.
3. Unroll remaining can of crescent rolls on a lightly floured surface and shape into a rectangle, pressing perforations into a seal. Cut into 1 inch strips and arrange in a lattice design.
4. Bake for 20 minutes or until golden brown. Let stand 10 minutes.

Serve with sour cream and salsa.

Taco Casserole

INGREDIENTS

• 1lb lean ground beef
• 3/4 chopped onion
• 1 pkg taco seasonng
• 3/4 c water
• 16oz can refried beans
• 8oz jar taco sauce
• 2 1/2 c crushed tortilla chips
• 7oz shredded cheddar cheese
• 1/2 c shredded lettuce
• 1/2 c chopped tomatoes

DIRECTIONS

1. Heat oven to 400 degrees. In medium skillet, cook ground beef and onions over medium-high heat until beef is cooked. Drain. Stir in taco seasoning mix and ater; simmer 10 min.

2. In medium bowl, combine refried beans and taco sauce. In ungreased 2-quart baking dish, layer half of the bean mixture, half the beef mixture, and 2 c tortilla chips and 1 c of the cheese. Top with remaining bean mixture and bef mixture.

3. Bake at 400 for 25 min. Remove from oven. Top with remaining tortilla chips and cheese. Return to oven; bake an additional 3 to 5 min or until cheese is melted. Serve with lettuce and tomatoes.

Yield: 6 servings

Prep Time : 30 minutes (ready in 55 min)

Tacos in Pasta Shells

Ingredients

• 1 1/4 pounds lean ground beef
• 1 (3 ounce) package cream cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 18 jumbo pasta shells
• 2 tablespoons butter, melted
• 1 cup taco sauce
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 1/2 cups crushed tortilla chips
• 1 cup sour cream

Directions

1. In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
5. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
6. Top with sour cream and onions; serve.

Beefy Taco Dish

Ingredients

• 1/2 pound ground beef
• 1 1/2 teaspoons chili powder
• 1 cup Pace® Chunky Salsa
• 1/2 (8 ounce) package cream cheese, cut into pieces
• 1/2 cup shredded Cheddar cheese
• Assorted Toppings (see Note)
• Sour cream (optional)
• Tortilla chips

Directions

1. Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Sprinkle with the assorted toppings and top with the sour cream, if desired.
2. Serve with the tortilla chips.