2 lbs of ground beef
2 cans of pinto or chili beans
1 pkg taco seasoning
1 large white onion
1 can Rotel

Brown ground beef over the stovetop. Add 1/2 to 1 pkg of taco seasoning for flavor. Dice the onion and add to beef. Sautee over medium heat. Add beans and Rotel, cover and let simmer for 5 minutes over medium heat.

1 head of lettuce
2-4 cups of shredded cheddar cheese
1 bag corn chips
4 tomatoes cut into small wedges
Italian salad dressing

Mix beef and bean mixture to the following ingredients. Toss and add salad dressing. Let guest add sour cream to their taste and enjoy.

Submitted by Lori, Lawrence 2nd Ward, Topeka, KS Stake.

1 lb ground beef, browned
1 - 1-1/2 jars Rague (your choice of flavor)
1 small box of Lasagna noodles
16 oz. Cottage Cheese
2 cups Mozzarella Cheese
2 eggs
1/4 cup parsley
1/4 cup water

Preheat oven to 350°F.

Mix ground beef and Rague together. In separate bowl, mix cottage cheese, mozzarella cheese, eggs and parsley. Cover the 9x13 pan with ½-1 cup of ground beef mixture. On top of ground beef mixture add 4 uncooked noodles - overlapping slightly. Cover noodles with ½ cheese mixture and 2 cups of sauce. Repeat layer one more time. Finish off with a 3rd layer of noodles and remaining sauce. Pour water over the top. Cover with aluminum foil and bake for 45 minutes; then uncover and bake another 10-15 minutes.

Serves 8-10.

Submitted by Kathleen, Lawrence 1st Ward, Topeka, KS Stake.

12 flour tortillas
2-3 chicken breasts, cooked and chopped
2 bunches green onions, chopped
1 small can chopped olives
1 can Rotel or green chilies
2 - 10-3/4 oz. cans cream of chicken soup
16-20 oz. cheddar + monterey jack cheese
1 pint sour cream

In medium bowl, combine chicken, green onions, Rotel/chilies, cream of chicken soup, cheese (½-¾ cup aside for garnish) and sour cream. Spoon filling in to each flour tortilla, roll tortilla and place in lightly greased 9x13 pan. Top with remaining cheese and olives. Cover with foil and bake at 350°F for 40-45 minutes.

Serves ~8.

Submitted by Elsepth, Alexandria, VA.

This is a fun meal that's quick and different! Build your own "Hawaiian Haystack." As a base everyone gets a plate of rice with chicken gravy (the same "gravy" you use when making Chicken and Rice).

1 cup cooked rice per person
1/2 cup per person cooked chicken meat
1/2-1 cup per person chicken gravey, or cream of chicken soup diluted with canned milk

Then each person can top their haystack with any number of different toppings. Here are some of our families favorite toppings:

thinly diced cellery pineapple tidbits (drained) shredded coconut Chinese chow mein noodles shredded mild cheddar cheese thinly sliced green onions slivered almonds

Submitted by Mary Sue, Rockwood 2nd ward, St. Louis, MO Stake.