Mexican Stuffed Shells

1 lb ground beef or turkey
1 pkg taco seasoning
4 oz cream cheese
14-16 Jumbo pasta shells
2 cups salsa and extra for topping
1 cup taco sauce
1 cup cheddar cheese, shredded
1 cup Monterrey Jack cheese, shredded

3 chopped green onions, shredded lettuce, sour cream and extra salsa for toppings

Preheat oven to 350
Cook ground turkey or beef and season with taco seasoning. Add cream cheese and simmer until cheese is melted. Set aside and let cool. Prepare shells, drain and set shells out individually on cutting board or cookie sheets to avoid sticking together. Pour salsa on bottom of 9x13 baking dish. Stuff each shell with meat mixture. Place shells in pan open side up and cover with taco sauce. Cover with foil and bake for 30 minutes. After 30 min add shredded cheese and bake 10-15 min longer uncovered. Top with shredded lettuce, green onions, sour cream and salsa.

Kappa Casserole

This recipe comes from Grandma Judy. She was a member of the Kappa Kappa Gammas. At every luncheon or dinner party they had this casserole. This is one of those comfort foods that Mom would make for us.  It always tastes better the second day, so if you have leftovers it is a good one to have more than once. This is also a great freeze and eat later meal.

Kappa Casserole
2 lbs ground beef
1 small onion, chopped
2 cans cream of mushroom soup
1 4 oz jar of pimientos, diced
16 oz sour cream
bag of egg noodles

Cook noodles according to package directions. Cook ground beef  and onions. Drain. Add soups, sour cream and pimientos. Mix in the noodles.  Place in casserole dish. Best to sit overnight but doesn't have to be. Bake at 350 for 30 min.

Taco Haystacks

Kate being the newlywed requested this recipe. It is one of our family favorites. Whenever we all get together and mom asks for requests of what we would all like to eat this is always asked for. It is easy to make and feeds a crowd. If you are only cooking for two or a smaller group cut recipe in half or freeze extra.
Taco Haystacks
2 lbs ground beef
1 small onion chopped
2  8 ounce cans tomato sauce
2 15 oz cans chili with beans
2 10 oz mild enchilada sauce
1/2 tsp chili powder
1 tsp garlic salt
pepper to taste
Cook the ground beef and onions. Then add beef and onion mixture to crock pot along with rest of ingredients. Cook on low for four hours. Top with lettuce, chopped tomatoes, shredded cheese, frito corn chips,avacado and sour cream

*Kate~ Mom wanted me to include a special note to you. Using the little red strainer spoon I gave you drain the fat after you cook the ground beef and onions before adding it to the crock pot with the rest of the ingredients. You do this everytime you cook ground beef!*