Danita's Recipe Box

• 1 pound ground beef
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup(Regular or Healthy Request®)
• 1/2 cup salsa
• 1/2 cup water
• 6 flour tortillas (6-inch), cut into 1-inch pieces
• 1/2 cup shredded Cheddar cheese

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil.   Reduce the heat to low.  Cook for 5 minutes.  Stir the beef mixture.  Top with the cheese.

• 1 pound Italian sausage links, casings removed
• 1 can (26.5 oz) Hunt’s Meat Flavor Spaghetti Sauce
• 3 cups (6 oz) uncooked campanella pasta (ruffled edge), cooked according to package directions and keep warm
• 2 cups (8 oz) shredded mozzarella cheese, divided
• 1 tablespoon chopped fresh parsley

Cook sausage over medium-high heat in a 10-inch skillet until crumbled and no longer pink; drain. Blend in spaghetti sauce. Simmer for 5 minutes. Remove from pan; keep warm. Place half of cooked pasta in bottom of skillet. Pour half of sausage-sauce mixture over pasta. Sprinkle with 1 cup mozzarella cheese. Top with remaining pasta, sausage-sauce mixture, and mozzarella. Cover and cook over medium heat for 5 minutes or until heated through and cheese melts. Remove from heat; let stand 1 minute.

• 1 pound ground beef
• 2 cups frozen corn
• 2 teaspoons chili powder
• 1 can (15 1/2 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) tomato sauce
• 2 cups slightly broken tortilla chips
• 1 cup shredded chedder cheese (4 ounces)

Brown ground beef in 10 inch skillet; drain. Stir in corn, chili powder, beans and tomato sauce. Simmer uncovered 10 minutes, stirring occasionally. Sprinkle with tortilla chips and cheese. Cover; heat about 2 minutes or until cheese is melted.

• 1 pound ground beef
• 1 can chedder cheese soup
• 1 can (10 3/4 ounce) tomato soup
• 1 1/2 cups water
• 2 cups uncooked medium shell pasta

Cook beef in skillet until browned; pour off fat. Add soups, water and pasta. Heat to a boil. Cook over medium heat 10 minutes or until done, stirring often.

• 1 tablespoon butter or margarine
• 4 boneless chicken breast halves
• 1 box (6 ounces) chicken stuffing mix
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 cup shredded chedder cheese

Heat butter in skillet. Add chicken and cook 12 to 15 minutes or until done. Remove chicken. Prepare stuffing in skillet according to package directions except let stand 2 minutes. Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

• mild Italian sausage
• 1 can cream of chicken soup
• 1 can creamed corn

Cook sausage until cooked through.  Drain fat.  Add soup and creamed corn.  Simmer on medium heat until heated through.  Can be served over mashed potatoes.

• 1 cup long-grain white rice, uncooked
• 1 pound boneless skinless chicken breasts, cut into thin strips
• PAM® Butter No-Stick Cooking Spray
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3/4 cup chicken broth
• 1 tablespoon cornstarch
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh lemon juice

Cook rice according to package directions. Meanwhile, place chicken in medium bowl; spray evenly with cooking spray. Sprinkle with salt and pepper; toss lightly.
Spray large skillet with additional cooking spray; heat over medium-high heat. Add chicken; stir-fry 4 to 5 minutes, or until chicken strips are no longer pink in centers.
Beat broth, cornstarch and garlic powder in medium bowl with wire whisk until well blended. Gradually add to chicken mixture in skillet; cook 3 to 4 minutes, or until sauce is thickened, stirring constantly. Stir in lemon juice. Serve over the rice.

• 1 (8 ounce) package uncooked tube or spiral pasta
• 1 pound ground beef
• 6 slices bacon, diced…or save yourself the trouble/time of cooking bacon and buy the pre-cooked
• 2 (10.75 ounce) cans condensed tomato soup, undiluted
• 1 cup shredded Cheddar cheese

1. Cook pasta according to package directions.
2. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain and set aside.
3. In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings.
4. Drain pasta; add to the skillet. Add soup, beef and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted.

• 1 pound ground beef
• 1 tablespoon butter or margarine
• 1 bag (1 pound 4 ounces) refrigerated diced potatoes with onions
• 1 can (14 1/2 ounces) diced tomatoes with Italian herbs, undrained
• 1 tablespoon pizza seasoning or Italian seasoning
• 1 1/2 cups shredded pizza cheese blend (mozzarella and Cheddar cheeses) (6 ounces)
• 2 tablespoons chopped fresh parsley

1.  Cook beef in 12-inch nonstick skillet over medium-high heat about 5 minutes, stirring occasionally, until brown; drain.  Remove beef and drippings from skillet.

2.  Melt butter in same skillet.  Add potatoes.  Cover and cook over medium heat 8 to 10 minutes, stirring occasionally, until tender.  Stir in beef, tomatoes and pizza seasoning.  Cook, stirring occasionally, until thoroughly heated.

3.  Sprinkle with cheese and parsley.  Cover and heat until cheese is melted.