Nacho Beef Skillet

1 lb Ground Beef or Ground Turkey
1 onion, chopped
1 green bell pepper, chopped
1 clove of garlic, pressed or 1 tsp garlic powder (I just shake a bunch on when I do it!!)

Brown together with salt and pepper to taste. Drain and add the following:

1 can diced tomatoes w/green chilies
1 can whole kernal sweet corn
1 can black beans (rinsed)
1 envelope Spanish rice mix (Rice-a-Roni or something like it)
1 1/2 cups water

Cover and simmer for 10-15 minutes or until rice is tender.
Top with cheese and serve with steamed veggies or a salad.

Variations:

~ Put it in a tortilla and wrap it up for burritos! Or add fresh veggies and sour cream for a twist on tacos.

~ Top a pile of tortilla chips with mixture and cheese, bake at 350* for 10 minutes or until cheese is melted, then add sour cream, olives and jalepenos for Loaded Nachos for a snack or appetizer!!

Maple Glazed Meatballs

These are always a crowd pleaser at our house when we have a party. ENJOY!!!!

1 1/2 C. ketchup
1 C. maple syrup
1/3 C. reduced sodium soy sauce
1 tbs. quick cooking tapioca
1 1/2 tsp. ground allspice
1 tsp. dry mustard
2 pkgs. frozen meatballs
1 can pineapple chunks - drained

Combine ketchup, maple syrup, soy sauce, tapioca, allspice, & mustard in crock-pot.

Partially thaw & separate meatballs. Carefully stir in meatballs & pineapple chunks into ketchup mixture.

Cover, cook on low for 5 - 6 hours.

Mel's Amazing Salsa

1 large can whole peeled tomatoes
2 bunches of cilantro leaves
1-2 tsp. garlic salt
2 Serrano peppers (stems removed)
4 jalapeno peppers (stems removed)
3 cloves peeled garlic

Pan sear peppers and garlic until slightly charred.
In blender or food processor, add 1/2 can of tomatoes & cilantro (pulse until chopped).
Pour blended ingredients into a bowl.
In blender or food processor, add in remaining tomatoes, peppers, & garlic (pulse until chopped)
Pour blended ingredients into bowl.
Add garlic salt to taste.

Options:
1/2 cup chopped green onion
1 chopped avocado
1 can whole rinsed pinto beans
1 can corn

Note: You can make this for some fresh salsa on Taco night or make a big batch and can it!

Shayla's Artichoke Dip

2 cans artichoke bottoms, quarters or hearts
1 cup mayo
1 wedge parmesean cheese or 3/4 cup grated parm
4-6 cloves garlic, pressed or finely minced

Mix all ingredients together and chill for 1 to 12 hours. Serve with sourdough bread or tortilla chips!!

FAST EASY AND SUPER YUMMY!!!!!