Ingredients:
•1 lb lean ground beef
•1 small red onion (finely chopped)
•1 can green chilies (drained & chopped)
•2 tsbp butter or margarine (softened)
•8 whole wheat flour tortillas (warmed)
•1 medium tomato (seeded & chopped)
•1 clove garlic (finely chopped)
•1/4 cup silvered almonds
•1/4 cup raisins
•1 tbsp red wine vinegar
•1 tsp chili powder
•1/8 tsp ground cloves
•Side dish of guacamole or fresh salsa or sour cream
 
How to :

•Using a skillet, cook the beef, onion and garlic over medium-high heat
•Cook till beef is brown then drain
•Stir in all ingredients above (except tortillas, margarine and side dish option)
•Heat to boiling, reduce heat
•Simmer uncovered for 20 mins, stirring occasionally
•Heat oven to 500 degrees
•Spoon about 1/2 cup of beef mixture onto center of each tortilla
•Fold one end of tortillas up about 1 inch over the mixture, fold right & left sides over folded end, overlapping
•Fold remaining end down
•Brush each chimichanga with butter or margarine
•Place seam side down in an ungreased roll pan
•Bake chimichangas for 8 to 10 mins or till tortillas begin to brown and filling is hot
•Serve with side dish options
If you prefer the non-bake option, omit the butter or margarine and heat about 1 inch of oil to about 365 degrees. Fry 2 or
3 chimichangas at a time, about 3 to 4 mins, turning once till golden brown. Drain excess oil. Keep warm in oven.
 

Macaroni Chili

Ingredients:
•1 lbs lean ground beef
•1 cup uncooked elbow macaroni
•1 can kidney beans (undrained)
•1 large onion (chopped)
•1 cup green bell pepper (chopped)
•1 can whole tomatoes (undrained)
•1 can tomato sauce
•2 to 4 tsp chili powder
•1 tsp salt
•1/8 tsp paprika
•1/8 tsp ground red pepper (cayenne)

How to:

•In a skillet, cook the beef, onion and bell pepper over high-medium heat
•Stir till meat is browned then drain
•Stir in remaining ingredients, breaking up the tomatoes
•Heat to boil
•Reduce heat to medium
•Cover and simmer for 20 to 30 mins, stirring occasionally till macaroni becomes tender
•Serve hot

Tacos

Ingredients
•1 lb lean ground beef
•1/4 tsp cayenne pepper
•1/2 cup medium stalk celery (chopped)
•1/2 cup medium onion (chopped)
•2 cups fresh salsa
•15 ounces whole kernel corn can (drained)
•10 taco shells
•1 cup shredded lettuce
•1 cup shredded cheese
 
How to:

•In a skillet, cook the beef, stirring occasionally till brown
•Drain oil off
•Stir in cayenne pepper (add more if prefer more heat) then celery and corn
•Heat to boiling and reduce heat to low, stir frequently
•Simmer uncovered for 5 mins
•In the meantime, heat the taco shells according to package direction
•Spoon beef onto a serving dish and set aside lettuce and shredded cheese
•Top with lettuce and shredded cheese

Taco Salad

Ingredients: 

• 1 lbs lean ground beef
• 6 cups lettuce (shredded)
• 1/2 cup taco or picante sauce
• 1 medium green capsicum (strips)
• 2 medium ripe tomatoes (wedges)
• 1 cup corn chips
• 1 cup Cheddar cheese (shredded)
• Side of salsa or picante sauce

Taco Casserole 

Ingredients:
• 1 lb ground beef
• 1 can chili beans
• 3/4 tomato (chopped)
• 1 can tomato sauce
• 2 tbsp taco sauce or picante sauce
• 2 cups of tortilla chips (broken)
• 1 cup sour cream
• 2 tsp chili powder (add more for more heat)
• 1/2 cup green onions (sliced)
• 1 cup Cheddar or Monterey Jack Cheese (shredded)
• 1 tsp garlic powder
• Shredded lettuce
• Extra taco sauce on side
 
How to:

• Heat oven to moderate
• In a skillet over medium heat, cook the beef till brown
• Drain off excess oil
• Add in the beans, tomato sauce, taco sauce, chili powder and garlic powder
• Turn heat up to boiling, stir everything occasionally
• Once done, remove from heat
• In a casserole dish, place all the broken tortilla chips
• Pour beef mixture over tortilla chips and spread out
• Pour sour cream and spread it across mixture
• Sprinkle with green onions, tomato and cheese
• Bake uncovered 20 to 30 mins or till hot and bubbly
• Arrange any leftover tortilla chips around the edge of the casserole if you wish
• Serve with the lettuce and taco sauce