Beef Taco Skillet

This is a great recipe from Campbellkitchen.com! Budget friendly.
Beef Taco Skillet

1 pound ground beef

1 can Tomato Soup

1/2 cup salsa

1/2 cup water

6 flour tortillas (6-inch), cut into 1-inch pieces

1/2 cup shredded Cheddar cheese

• Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.
• Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil.   Reduce the heat to low.  Cook for 5 minutes.  Stir the beef mixture.  Top with the cheese. Makes 4 servings.

Broccoli & Cheese Stuffed Shells

Broccoli & Cheese Stuffed Shells

1 container (15 ounces) ricotta cheese

1 package (10 ounces) frozen chopped broccoli, thawed and well drained

1 cup shredded mozzarella cheese (about 4 ounces)

1/3 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

18 jumbo shell-shaped pasta, cooked and drained

1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce

• Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
• Spread 1 cup of the sauce in a 13 x 9 x 2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella cheese.
• Bake at 400°F. for 25 minutes or until it's hot and bubbling. Makes 6 servings.

This would be great served with some garlic bread. I was also just thinking how good this would be with frozen chopped spinach instead of broccoli. Yummy too!

Hot Roast Beef Sandwiches

Hot Roast Beef Sandwiches 1 can (10 1/2 ounces) Campbell's® Brown Gravy with Onions 12 ounces sliced roasted or deli roast beef 4 long hard rolls, split or 8 slices of bread Heat the gravy in a 10-inch skillet over medium-high heat to a boil.  Add the beef to the skillet.  Reduce the heat to low.  Cook until the mixture is hot and bubbling. Divide the beef mixture among the rolls. Makes 4 servings

Mmmm. This tasted so good to me. And it was so so easy. I had a hard time finding Campbell's brown gravy (which isn't with the other Campbell's soups. It's by the gravy mixes and taco seasonings) so I used Campbell's French Onion Soup instead and it tasted great too. I had to double this recipe and bought 2 lbs of sliced roast beef at the deli counter and it was twelve bucks. Ouch. Maybe it would be cheaper to do a roast? And let it cook in a crock pot with the soup all day.

I toasted the hoagie buns under the broiler for about a minute and we ate ours open-faced with a fork. I separated the meat from the soup so we could pour the soup over our sandwiches. Then topped them with a piece of Provolone cheese. Delicious!

Chicken Lasagna

Chicken Lasagna

2 cups cooked, cubed (or shredded) chicken
2 cans creamed soup (chicken or mushroom)
1 cup sour cream
1 cup grated Parmesan cheese
1 4oz. can olives, sliced
1 bunch (about 3) green onions, chopped
8 oz lasagna noodles, cooked
4 cups grated cheddar cheese

Layer ingredients in a 9x13 baking dish. Bake at 350*F for 40 minutes.