I found these on bettycrocker.com
Cheeseburger Mexicana
1 pound lean ground beef
2 cups hot water
1 1/3 cups milk
1 package Hamburger Helper® cheeseburger macaroni
5 cups slightly crushed tortilla chips
1 1/4 cups Old El Paso® salsa (any variety)
2/3 cup sour cream
Sliced ripe olives, if desired
Green onion, sliced, if desired
1. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain.
2. Stir in hot water, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally.
3. Reduce heat; cover and simmer 13 to 15 minutes, stirring occasionally, until pasta is tender.
Remove from heat and uncover (sauce will thicken as it stands).
4. Arrange 1 cup tortilla chips on each of 5 serving plates. Spoon about 1 cup beef mixture over tortilla chips on each plate. Top each with 1/4 cup salsa and about 2 tablespoons sour cream. Sprinkle with olives and onions.
Fiesta Chicken Pasta Salad
1 package Betty Crocker® Suddenly Salad® classic pasta salad mix
1/3 cup sour cream
3 tablespoons water
1/2 teaspoon chili powder
1 cup cherry tomato halves
1/2 cup julienne strips green bell pepper
2 green onions, chopped
1 cup cubed cooked chicken or roast beef
Tortilla chips
1/2 cup shredded Cheddar cheese (2 ounces)
Old El Paso® salsa (any variety)
1. Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain.
2. Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken.
3. Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad.
And I found these on allrecipes.com
King Ranch Chicken Casserole
9x13 inch baking dish.
INGREDIENTS:
2 bone-in chicken breast halves, with skin
2 (10.75 ounce) cans fat free condensed cream of mushroom soup
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) package low-fat baked tortilla chips
3 cups shredded Cheddar cheese
1 (6 ounce) can black olives
2 cups shredded lettuce
1 large tomato, chopped
1 cup reduced fat sour cream
1/4 cup chopped fresh chives
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a pot of boiling water. Cook until meat shreds easily with a fork, about 20 to 25 minutes. Remove from water, and cool slightly. Remove meat and skin from bones, and shred.
In a medium bowl, combine the cream of mushroom soup and canned tomatoes and mix together.
Lightly coat a 9x13 inch baking dish with cooking spray. In dish begin layering: 1/3 of the chicken, 1/3 of the soup mixture, then crumble tortilla chips on top. Repeat layers twice, ending with tortilla chips and a sprinkle of cheese on top. Bake in the preheated oven for 30 to 45 minutes, until bubbly. Remove from oven and let cool for 5 minutes.
Top casserole with lettuce, chopped tomato, olives, a couple of dollops of sour cream and a sprinkling of chives. Serve.
Taco Casserole
INGREDIENTS:
1 pound lean ground beef
8 ounces macaroni
1/2 cup chopped onion
1 (10.75 ounce) can condensed tomato soup
1 (14.5 ounce) can diced tomatoes
1 (1.25 ounce) package taco seasoning mix
2 ounces shredded Cheddar cheese
2 ounces shredded Monterey Jack cheese
1 cup crushed tortilla chips
1/2 cup sour cream (optional)
1/4 cup chopped green onions
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Cook pasta in a large pot of boiling water until al dente. Drain.
In a large skillet, cook and stir ground beef and chopped onion over medium heat until brown. Mix in tomato soup, diced tomatoes, and taco seasoning mix. Stir in pasta.
Spoon beef mixture into a 9x13 inch baking dish. Sprinkle crumbled taco chips and grated cheese on top.
Bake for 30 to 35 minutes, until the cheese is melted. Serve with chopped green onions and sour cream, if desired.
Nacho Chip Casserole
INGREDIENTS:
1 pound ground beef
salt to taste
ground black pepper to taste
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) bag nacho-flavor tortilla chips
6 ounces processed cheese food, sliced
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over high heat, brown the ground beef and season with salt and pepper to taste; drain fat. Stir in diced tomatoes with green chile peppers and condensed cream of mushroom soup.
Cover the bottom and sides of a 9x13 inch baking dish with nacho-flavor tortilla chips. Pour in the meat mixture. Top with remaining tortilla chips and about 12 slices of processed cheese food, or enough to cover the entire surface of the dish.
Bake in the preheated oven 15 to 20 minutes, or until cheese is lightly browned.
