June's Theme

By a landslide, this month's theme is

SALADS!

As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for July's theme.

Taco Bake

1 tube of grand biscuits
1 bag Doritos Chips; crushed
1lb hamburger
1 pkg taco seasoning
1 15 oz can tomato sauce
2 cups mozzarella cheese

Spread biscuit dough in a 9x13 pan and top with 1/2 of the crushed chips. Brown the hamburger, add taco seasoning as you would when making tacos. Spread hamburger over crushed chips, then pour tomato sauce over hamburger mix. Top with cheese and the rest of the chips. Bake at 350 for 20 minutes. Top with anything you would put on tacos.

Mexican Lasagna

1 lb ground beef
1 can (16 oz) refried beans
2 tsp dried oregano
1 tsp ground cumin
3/4 tsp garlic powder
9 uncooked lasagna noodles
1 jar (16 ozs) salsa
2 c. water
2 c. sour cream
1 can (2 1/4 ozs) sliced ripe olives, draied
1 c. Mexican-blend cheese
1/2 c. thinly sliced green onions

In a nonstick skillet, cook beef over medium heat until no longer pink;drain. Add refried beans, oregano, cumin, and garlic powder; heat through. Place 3 noodles in 13 x 9 pan coated with nonstick cooking spray; over with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles. Cover and bake at 350 for 60-80 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olivves, cheese and onions.

Corn Salsa

2 cans white shoe peg corn
1 can white beans
1 can black beans
2 avocados
1 package, cherry tomatoes
1 package, Good Seasons dry dressing mix

Drain and rinse cans of corn and beans, dump together into bowl. Dice avocados and cherry tomatoes and add to corn and bean mix. Follow directions on the good seasons dry dressing mix, but only using half of the amount of oil it calls for (i use olive oil and red wine vinegar). Stir dressing mix into corn, bean, and vegetable mix and chill in refrigerator for 2 to 3 hours. Serve with tortilla chips. Also delicious on grilled chicken and hamburgers!

***I absolutely love this salsa. I have taken it to several bbqs and get togethers and it is always a huge hit! So easy and so delicious! ENJOY!

Chimichangas

• 1 small onion, diced
• (7 oz) can salsa Verde or green Chile sauce
• 1 tomato, diced
• garlic, minced
  
• 1 tsp cumin
• 1 tsp salt
• 8-10 tortillas
• 1 1/2 cups grated cheese
• 3 cups cooked, shredded chicken
• 1 Tbsp oil

In frying pan, heat oil. Add onion, tomato, garlic and cumin (I've never tried it with cumin and it still turns out great). Sauté 7-10 minutes. Drain liquid and add chicken, salsa verde and salt. Cook until warm. Warm up tortillas and place heaping tablespoon chicken mixture in the middle of each tortilla. Sprinkle with grated cheese. Fold tortillas to cover mixture, folding in sides and flap. Fry in a little bit of oil until golden brown. Garnish with sour cream, guacamole, lettuce and tomato. You can also use beef instead of chicken.