Enchiladas

1/2 lb lean ground beef
1/2 med onion, chopped
1/2 can diced green chilies
1 t cumin
1/2 t salt
1/2 pepper
1 package of Rice a Roni (whatever flavor you would like, I usually use Beef or Chicken)
10 flour tortillas
1 can of Rosarita enchilada sauce (I'm picky, and this is the best sauce I've found)
cheddar cheese

Brown beef. Add onion and chilies, cook until onion is tender. Add cumin, salt, and pepper. Meanwhile, cook the rice according to the package directions. Add 1/2 of the cooked rice to the beef mixture. Spoon the beef/rice mixture into the tortillas, roll up, and place seam side down in a greased 9x13 pan. Cover with enchilada sauce and then top with cheese. Place in a 400 degree oven and bake for 20-25 minutes.

Mexican Casserole

1 lb lean ground beef
1 med onion, chopped
1 can diced green chilies
1 t cumin
1/2 t pepper
1/2 t salt
1 can golden mushroom soup
1 can milk (take the empty soup can and fill it with milk)
15-20 small corn tortillas, broken into small pieces
1 1/2 c cheddar cheese

Brown beef. Add onion and green chilies, cook until onion is tender. Add cumin, pepper, and salt. Add golden mushroom soup and the one can of milk. Stir until combined. Pour soup over shredded tortillas in a greased 9x13 pan. Top with the cheese. Bake at 350 for 30-45 minutes, until bubbly.

Vegetable Meat Balls

1 pound ground beef
1 egg beaten
1/4 c bread crumbs
salt & pepper
2 med grated carrots
2 med grated potatoes
1 small onion, finely cut
flour
oil
1 can of golden mushroom soup, diluted with 1/2 can of water to 1 can of water

Combine beef, egg, bread crumbs, salt, pepper, carrots, potatoes, and onions. Shape into balls or patties. Dust with flour; brown in oil. Place in buttered casserole dish. Add soup over patties for gravy. Bake at 350 for 45 minutes to 1 hour.

Sauced Cubed Steaks

4 beef cubed steaks
1 beef bouillon cube
1 c boiling water
2 T oil
3/4 t salt
1/8 t pepper
1/2 c flour
1/2 c chili sauce

Dissolve bouillon cube in boiling water. Mix flour, salt, and pepper. Coat the cubed steaks in the mixture. Brown cubed steaks in oil. Remove steaks from pan, stir in 2 T flour mixture. Stir in chili sauce, gradually add bouillon water, stirring constantly until thickened. Reduce heat, add steaks, cook slowly, turning steaks occasionally for 10-15 min. Serve with sauce.

Note: My family likes extra sauce and so I one and a half the recipe for the sauce.