Super Simple Taco Dip

An instant staple in my house, and SO easy to make.

1 10 oz package Vigo Spanish Rice
1 1/4 lb ground beef
1 can black beans, drained.
1 8oz package Philadelphia cream cheese
1/2 jar of salsa (I like Newman's Own "Hot" salsa)
4-8 oz (as desired) colby-jack cheese, shredded.

Prepare the rice according to the package instructions, leaving out the oil/margarine.

In a deep skillet (I use my big electric monster. If you don't have a big skillet, use a stock pot instead - a 10-inch stovetop skillet won't be big enough.) Brown the beef, and drain. Return the beef to the pan, and add the beans and the cream cheese, stirring until all the cream cheese is melted. Add the salsa and heat through.

Spread the rice into a 13x9 inch baking pan, Spread the meat mixture over the rice, and top with cheese. Pop under the broiler just until the cheese is melted - about 4-5 minutes.

Eat it immediately with corn chips. For an extra kick, try it with Doritoes. I like Nacho, Hubby likes Cool Ranch.

Leftovers taste great wrapped in taco shells and warmed in the oven for a few minutes.

Chicken Stuffing Casserole

A hit all around! The whole dish was gone before I finished writing down the recipe. No seconds for Mama. *sigh* Next time, I'll make a double batch.

--2 chicken leg quarters

Boil in water until falling off the bone, then remove from water, skin, bone, and chop. RESERVE THE BROTH - you'll use it to make the stuffing.

--1 16 oz package frozen chopped broccoli - rinsed and drained.

--7 oz sliced mushrooms, rinsed and chopped

--1 can Campbell's cream of chicken soup

--1/2 cup (give or take) sour cream

Mix it all together and spread into the bottom of a 13x9 in pan.

Prepare:

--1 box Stove Top cornbread stuffing, using the water you boiled the chicken in INSTEAD of water and margarine.

Spread stuffing on top of casserole, sprinkle with a little extra broth, then bake at 350 for 30 minutes.

Viola!