TACO CASSEROLE

1 lb. ground beef	1 can (4 oz.) diced green chiles	
1 small onion, chopped	1 pkg. (1.25 oz) taco seasoning mix	
1 cup (8 oz. bottle) thick and smooth taco sauce	1 pkg. (12) taco shells, broken, divided 2 cups (8 oz.) shredded cheddar	
¾ cup water	cheese, divided	

Garnish Suggestions: chopped tomatoes, sliced green onions, sour cream, sliced jalapenos

Preheat oven to 375.  Grease 11x7 inch baking dish

Cook beef and onion until beef is browned; drain.  Stir in taco sauce, water, chiles and seasoning mix.  Cook over low heat for 3 to 4 minutes.

Layer half of broken shells on bottom of prepared baking dish.  Cover with half of meat mixture; sprinkle with 1 cup cheese.  Repeat with remaining ingredients.

Bake for 20 to 25 minutes or until bubbly and cheese has melted.
Makes 6 servings.

Comments: This recipe comes from Ortega, so all ingredients are suggested to be Ortega brand.  
I usually use ground turkey.
For two people I use half the ingredients and a smaller glass baking dish.

CHICKEN WITH SPAGHETTI SAUCE AND CHEESE

Dip a half breast of chicken in egg, then coat with seasoned bread crumbs.  Put in a glass baking dish.  Bake uncovered 20 – 25 min. at 400o.

Heat spaghetti sauce in microwave (approx. half a jar).  Pour over chicken, then top with grated mozzarella cheese.
Bake 10 minutes more or until cheese is brown.

STIR FRIED CHICKEN WITH ORANGE MARMALADE

Remove fat from half breast of chicken.  Either slice thinly or cut in small cubes.  Marinate for a few minutes in soy sauce.

Mix together:
Orange marmalade
1 tsp. vinegar
water
cornstarch

Stir fry chicken in a little oil.  Stir in sauce, bring to a boil.  Simmer for a few minutes.