Tex-Mex Hash

5 servings

1 pound ground beef
1 green bell pepper, chopped
1/2 cup rice, uncooked
2 teaspoons salt
3 onions, sliced
1 can whole tomatoes
1 teaspoon chili powder
Dash of pepper

Heat oven to 350 degrees F.

Pan fry ground beef until light brown in skillet. Drain fat. Add onions and bell peppers and cook until onion is tender. Stir in remaining ingredients and heat until warm. Pour into a casserole dish. Cover, and bake for 1 hour.

Tex-Mex Skillet Supper

1/2 pound lean ground beef
1/2 cup chopped onion
1 (15 ounce) can black beans, drained
1 (14 1/2 ounce) can diced tomatoes
1 cup frozen corn
1/2 cup uncooked regular rice
1/2 cup tomato catsup
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/2 cup shredded Cheddar cheese
Tortilla chips (optional)

In large nonstick skillet, cook beef and onion until beef is browned; drain. Add remaining ingredient except cheese and tortilla chips; mix well. Simmer, covered, 30 minutes or until rice is cooked.

Remove skillet from heat; sprinkle beef mixture with cheese. Cover and let stand until cheese is melted. Serve with chips, if desired.

Yield 4 servings.

Tex-Mex Spaghetti Pie

1 tablespoon olive oil
2 teaspoons garlic salt
1/2 pound ground meat
1 1/2 teaspoons chili powder
8 ounces spaghetti, cooked
1 cup salsa
4 eggs, beaten
1 cup shredded Cheddar cheese
Salt and pepper to taste

Brown ground meat in oil and add garlic salt and chili powder. Put meat mixture, spaghetti, salsa, eggs and shredded Cheddar into a casserole dish. Cover, and bake at 350 degrees F for 30 minutes, then uncover and bake an additional 15 minutes.