Ingredients:
• 1 lb. ground beef
• 1 small onion, chopped
• 1 pkg. super sized corn tortillas (10 in a pack)
• 1 med. sized can mild enchilada sauce (@ 16 oz. or 2 cups)
• 1 can cream of chicken soup
• 1 lb. sharp cheddar cheese, grated
• 1 can corn, drained

Instructions:
1. Cook ground beef and onion together and drain off the fat.
2. Stir together enchilada sauce and cream of chicken soup.
3. Cut tortillas in half.
4. Place some sauce in the bottom of your crock-pot.
5. Layer 3 tortillas (6 halves) around crock-pot and cover center.
6. Spread out half of the beef, top with half of the corn; pour sauce on to cover and then sprinkle with one third of the cheese.
7. Do another layer the same way then top with the rest of the tortillas, cover with sauce and sprinkle with the rest of the cheese.
8. Cook 5-½ hours low and then another 45 minutes on high.

(Recipe good for 5 quart crock-pot)

Ingredients:
 1 (8 ounce) package uncooked elbow macaroni
 ½ pound processed American cheese, diced
 1 Tablespoon dried minced onion
 ½ Tablespoon minced garlic
 1 (12 ounce) can corned beef
 2 (10.75 ounce) cans condensed cream of chicken soup
 2 cups milk
 1 can sweet peas

Directions:
1. In a large bowl, mix together the macaroni, cheese, onion, green bell pepper, corned beef, soup, milk and peas.
2. Place this in a lightly greased 9×13 inch baking dish and refrigerate overnight.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Allow dish to come up to room temperature.
5. Bake in preheated oven for 1 hour.

1 pound ground beef or ground turkey
1 onion, chopped
1 (14½ ounce) cut up tomatoes
1 (8 ounce) can tomato sauce
1 (12 ounce) can corn
1 tbsp chili powder
1 tsp ground cumin
1 box of cornbread
½ cup Shredded Cheese

Brown ground beef with onion over medium heat until brown, about 5 minute. Drain off excess fat.

Stir in tomatoes with their liquid, tomato sauce, corn, chili powder and cumin. Heat to boiling, reduce heat to low, and simmer for 10 minutes.

Preheat over to 400. Sprinkle mixture with cheese. Make cornbread mix according to package and pour cornbread over the meat mixture.

Bake for 18 to 20 minutes until cornbread is done. Immediately sprinkle with remainder of cheese. To serve cut into wedges.

Chicken and Rice Casserole
1lb Boneless skinless chicken breasts
1 envelope dry Onion Soup Mix
1 can Cream of Mushroom soup (I use FF)
1 soup can white rice
1/2 soup can water

Combine soups, add dry rice and mix. Place chicken in dish on top of rice, add 1/2 can water. Cover and bake at 350 for an hour.

Deee-licious, as my 2 year old would say!