Enchilada Casserole - (Paula Dean 2006 Magazine)

2 lbs ground beef
1 medium onion
1 pkg taco seasoning
15 oz can pinto beans, drained
15.25 can corn drained, drained
4 oz. chopped green chilies
14.5 oz. can petite diced tomatoes, undrained
19 oz. can enchilada sauce
20 5 1/2" corn tortillas
2 8oz. pkg shredded Colby & Monterrey jack cheese blend
2/3c. water

In a large skillet, cook beef, onion until browned.  Drain and then add taco seasoning and 2/3 cup water, cook over medium for 10 mins.  Stir in beans, corn, chilies, tomatoes, and enchilada sauce.  Remove from heat.
Tear corn tortillas into bite size pieces.  Place half into baking dish.  Spoon half of mixture over tortillas. Sprinkle with half of cheese.  Repeat layers.

Lightly grease a 9 x 13 dish.
Bake for 30-40 min. at 350 degrees until hot and bubbly.

Ritz Chicken

This recipe is a family fave and super easy.

Chicken Breasts
2 sleeves of Ritz crackers
a bit of olive oil

Drizzle a couple tablespoons of olive oil in a bowl (enough to coat chicken).  Crush crackers I use a food processor but you could put them in a bag and crush them with a rolling pin or something.  Then put them on a plate or dish.  Take chicken breast dip in olive oil and then coat chicken in cracker crust.  Then place on baking sheet.  Cook for 30 minutes at 350 degrees.

This is a very moist yummy chicken breast.  ENJOY!