Macaroni and Cheese Taco Bake

• 1 package KRAFT Deluxe Macaroni & Cheese Dinner
• 1 lb ground beef
• 1 package taco seasoning mix
• 3/4 cup water
• 3/4 cup sour cream
• 2 cups shredded cheddar cheese, divided
  
• 1 cup salsa

Preheat oven to 400°F. Prepare macaroni dinner as directed on package. While macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 minutes. Stir sour cream into macaroni dinner. Spoon half of the macaroni mixture into 8-inch square or 9-inch round baking dish; top with the meat mixture, 1 cup of the cheese and remaining macaroni mixture. Cover with aluminum foil. Bake 15 minutes. Top with salsa and remaining cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.

Mexican Corn Dip

• 1 cup mayo
• 1 Cup sour cream
• 1 Can Corn with Peppers (a.k.a. Fiesta Corn), drained
• 1 small can diced green chilis, drained
• 1 bag shredded cheese
• 1 bunch green onion, chopped
• taco/southwest/mexican seasoning (as much or as little as you like) ...optional

Mix everything together - ahead of time, best if sits in the fridge for awhile and the flavors get to blend. Eat cold with tortilla chips!

(I did warm it up and eat it...it was yummy that way too!)

Easy Beans

So simple. So good. Eat as a dip or as the base for bean burritos or anything else Mexican.

• 1 can refried beans (I always get the vegetarian version)
• 1 brick cream cheese
• 1 can of diced green chilies, including liquid

Throw everything in a crock pot and heat through - stirring occasionally. This amount nicely fills one of those smaller, dip-type crockpots. Double or triple to fill a big one!

Taco Cassarole

I'm finally posting this just because M hasn't. I made it this week, and I always love it. It's quick, easy, and soooo yummy.

• 1 lb. ground beef
• taco seasoning
• 1 package refridgerated crescent rolls
• shredded cheese
• taco chips
• sour cream
• 9x13 Pan

Brown your meat (sometimes I add onions too) and follow directions on taco packet. Preheat oven to instructions on crescent rolls (I think it's typically 350). Unroll crescent rolls into bottom of pan, smooshing them together so all the seems are gone. I like to crush a few chips on top with a little bit of shredded cheese. Then pour your taco meat over top. Spread some cream cheese all over the top of the meat - as much or as little as you like. (I've also added some salsa here at times). Cover with more crushed taco chips, and then cover chips with shredded cheese. Really, there are no set amounts - you can't really mess it up - make it to your taste. Bake until the cheese is bubbly and starting to brown.

I like to serve with salsa, taco sauce, sometimes shredded lettuce...whatever you like.