Beef and Bean Chimichangas

1 pound lean ground beef

1/2 cup chopped onion

3/4 cup diced green bell pepper

1 and 1/2 cups whole kernal corn

2 cups taco sauce

2 tsp. chili powder

1 tsp. garlic salt

1 tsp. ground cumin

1 (16 oz.) can refried beans

8 (12 inch) flour tortillas

1 (16 oz.) pkg. shredded Monterey Jack cheese

1 Tblsp. butter, melted

shredded lettuce

1. Preheat oven to 350 degrees.

2. Brown the ground beef with onion and bell pepper. Add the corn and cook a few minutes longer. Stir in the taco sauce, and season with chili powder, garlic salt, and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

3. Spread a layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like (I left the cheese off of some). Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

4. Bake for 30 minutes, or until golden brown. Serve with lettuce, tomato, sour cream, etc.

This makes a lot! They can be put together, and then frozen. Take out of freezer as needed, and bake. Very tasty!

Restaurant Style Buffalo Chicken Wings

oil for frying

1/4 cup butter or margarine

1/4 cup Frank's hot sauce or Frank's Buffalo Wing Sauce (must be Franks, not another kind of hot sauce)

1 dash ground black pepper

1 dash garlic powder

1/2 cup flour

1/4 tsp. paprika

1/4 tsp. cayenne pepper

1/4 tsp. salt

10 chicken wings

1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

2. Heat oil to 375 degrees. The oil should be about 1 inch deep. Combine the butter, hot sauce, pepper, and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

3. Fry coated wings in hot oil for 10-15 minutes, or until golden brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Wow, these were great! I got this recipe from allrecipes.com, and I have never seen so many good reviews!

Mexican Beef and Rice

I kind of accidentally came up with this recipe one night, and we have loved it ever since.

1 box Mexican flavored Rice A Roni
1 pound ground beef
chopped onions and peppers
tortillas

Brown the ground beef along with onions and peppers (I usually use green, red, and jalapeno peppers) and set aside. Cook Rice A Roni according to pkg. directions. Mix ground beef mixture together with cooked rice, spoon into tortillas and fold to close. Top with your favorite toppings (I usually put cheese, sour cream, and a little taco sauce or salsa on mine).

Spicy Asian Chicken and Noodle Casserole

2/3 cup Thai peanut sauce
2/3 cup chicken broth
3 Tablespoons peanut butter
1 bag (1 pound) frozen broccoli stir-fry vegetables
1 package (7.31 ounces) refrigerated cooked stir-fry noodles, separated
2 packages (6 ounces each) refrigerated grilled chicken breast strips
1/4 cup chow mein noodles
1/4 chopped peanuts

1. Heat oven to 350 degrees. Spray 2-quart casserole with cooking spray.

2. Cook peanut sauce, broth, peanut butter, frozen vegetables, and noodles in 3-quart saucepan over medium-high heat for 5 to 7 minutes, stirring frequently, until hot. Stir in chicken. Spoon into casserole.

3. Mix chow mein noodles and peanuts; sprinkle over chicken mixture. Bake uncovered about 30 minutes or until mixture is hot. Let stand 5 minutes.

My notes:
If you like something a little spicy this is the casserole for you! When I made it I used 1 cup of chicken broth instead of 2/3 cups. I cooked up two packages of ramen noodles instead of buying the refrigerated cooked stir-fry noodles (I just omitted the seasoning packets from the ramen noodles). For the chicken I used up my leftover baked chicken breasts from the night before. I just cut it up into bite size pieces and mixed it in. I used a one pound bag of frozen snowpea stir-fry vegetables and I think it tasted great! I did not have any peanuts so I made the casserole without them and when I make it again I will probably do the same as Dave does not like to eat nuts.