Creamy Spinach Casserole ~ I used half Swiss, half Monterey Jack cheese. I also used two 12-oz. bags of frozen spinach (they were on sale). I baked it in a 7 x 11 inch casserole. This was a HUGE hit at our Thanksgiving dinner, and it will now be a staple! (One person who hates spinach said it looked like Spinach dip, which it is, but heated; she LOVED it, too.)
Mexican Casserole 1 lb ground beef 1 can Ranch Style beans 1 10-12 oz tortilla chips, crushed 1 can Ro-tel tomatoes 1 small onion, chopped 2 cups shredded cheddar cheese 1 package taco seasoning 1 can cream of chicken soup 1/2 cup water Oven to 325* Brown meat & drain. Simmer all but cheese over medium-low heat until heated through. Grease 9×13 dish. Layer chips, layer meat then half of cheese. Repeat layers. Cover with foil, bake 25 minutes. Let stand 5-10 mins.
Stir together Cream Cheese, Shredded Cheese, and Taco Seasoning. Fold in the shredded meat, Divide the mix into the tortillas and roll up. Spray the tops with cooking spray and bake for 30 minutes at 350. (flip them at 15 minutes) Garnish with sour cream...and chives...and salsa...and more cheese :)