Ground Beef Enchiladas

-1 lb. ground beef
-20 oz. can enchilada sauce
-16 oz. shredded Monterrey Jack cheese
-2 tablespoons cooking oil
-12 6-inch corn tortillas
-2 tomatoes chopped
-chopped lettuce
-1 can olives
-sour cream

1. Brown beef & drain. Stir in 1/2 cup enchilada sauce and heat through. Stir in 1 1/2 cups of cheese. Keep warm.

2. In medium skillet, heat 2 tablespoons oil medium heat. Dip tortillas one at a time in hot oil for 10 seconds. Drain on paper towel.

3. Brush one side of tortilla with sauce. Spoon 2-3 tablespoons of meat near edge of tortilla. Roll up, place in 8x13 glass dish. Do this with all 12 tortillas. Pour remaining sauce or amount desired over enchiladas.

4. Cover with foil. Bake 350 degrees for 25 minutes.

5. Remove foil. Put cheese on enchiladas and bake for 2-5 more minutes (until cheese is completely melted).

6. Serve and top with tomatoes, olives, lettuce and sour cream.

Meatballs (Cruise's Favorite!)

1 lb lean (at least 80%) ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce (I always add a little more than 1/2 tsp)
1/4 teaspoon pepper
1 small onion, chopped (1/4 cup)
1 large egg
1/2 to 1 teaspoon Italian seasoning (this is actually not in the recipe, but I always add it in)

1. Heat oven to 400 degrees.

2. In large bowl, mix all ingredients. Shape mixture into twenty 1 1/2 inch meatballs*. Place in ungreased 13x9-inch pan or on rack in broiler pan.

3. Bake uncovered 20-25 minutes or until no longer pink in center.

*I like to shape the meatballs using an ice-cream scoop; it makes it a little easier to make them all the same size.

Recipe by: Betty Crocker

Makes 4 servings (5 meatballs/serving).

Nutrition Info: 1 serving
Calories-315
Fat-19 g
Chol-120 mg
Carbs-12 g
Carb choices-about 1

Impossibly Easy Taco Pie

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) taco seasoning mix
1 can (4.5 ounces) chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick® mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
1/3 cup salsa (any variety)
Sour cream, if desired

1. Heat oven to 400ºF. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies and salsa.
2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate (on top of meat mixture).
3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 5 to 8 minutes longer. Cool 5 minutes. Serve with sour cream.

Nutrition Info: 1 serving (makes 6 servings)
Total Fat: 19g
Calories: 305
Carbs: 13g
Carb Choices: 1

Recipe by: Betty Crocker; Adapted by Me!

Souper Meatloaf

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
2 lb. ground beef
1 pouch Campbell's® Dry Onion Soup and Recipe Mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water

1. Mix thoroughly 1/2 cup mushroom soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8"x4" loaf in baking pan.

2. Bake at 350°F. for 1 hr. 15 min. or until done.

3. Mix 2 tbsp. drippings, remaining mushroom soup and water. Heat through. Serve with meat loaf.

Recipe from: Campbell's Kitchen