Beef Stew with Tomatoes

1 1/2 pounds beef stew meat
12 medium new potatoes, cut in half (1 1/2 pounds)
1 medium onion, cut into 8 wedges
1 bag (8 ounces) baby-cut carrots (30)
2 cups water
1 1/2 teaspoons seasoned salt
1 bay leaf
1/4 cup cold water
2 tablespoons Gold Medal® all-purpose flour
2 large tomatoes, chopped (2 cups)

1. Heat oven to 325°F. Place all ingredients except cold water, flour and tomatoes in 4-quart ovenproof bean pot.

2. Cover and bake about 2 hours 30 minutes or until beef is tender.

3. Mix cold water and flour; gradually stir into beef mixture. Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened. Remove bay leaf.

Chicken Salad Pita

1 can (6 ounces) chicken **or Tuna
2 tablespoons dill pickle relish
2 tablespoons mayo
1/2 peeled, chopped apple
1/2 chopped onion
4 pita breads (6 inches in diameter), cut in half to form pockets


1. Mix all ingredients except pita bread

2. Spoon chicken mixture into pita bread halves.

Refried Bean Roll-Ups

1 can (16 ounces) Old El Paso® refried beans
1/2 cup Old El Paso® salsa (any variety)
1/2 teaspoon chili powder
8 Old El Paso® flour tortillas (8 inches in diameter)
1 cup shredded lettuce
1/2 cup shredded Monterey Jack cheese (2 ounces)

1. Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm.

2. Spoon about 1/4 cup of the bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas. Serve with additional salsa if desired.

Baked Chili with Cornmeal Crust

1 pound lean ground beef
1/4 cup chopped onion
1 tablespoon chili powder
1 tablespoon Original Bisquick® mix
3 tablespoons water
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (15.25 ounces) Green Giant® whole kernel corn, drained
3/4 cup Original Bisquick® mix
1 teaspoon salt
3/4 cup yellow cornmeal
2/3 cup milk
1 egg

1. Heat oven to 350ºF.

2. Cook beef and onion in 2-quart saucepan, stirring frequently, until beef is brown and onion is tender; drain. Mix chili powder, 1 tablespoon Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn and salt; break up tomatoes. Heat to boiling, stirring frequently.

3. Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole.

4. Stir remaining ingredients until blended; pour over beef mixture.

5. Bake uncovered 35 to 40 minutes or until golden brown.

Beef and Rice Mexican Casserole

1 lb ground meat
taco seasoning
1 pkg Spanish rice
1 15 oz can black beans OR ranch style beans, drained
1 cup of shredded cheese (2 or 3 cups if you like cheese, like me!)

Preheat the oven to 350 degrees. Brown the ground meat and drain. While the ground meat is cooking, make the rice according to the package instructions. Once the meat is done, mix in the taco seasoning per package instructions. When the rice is done, dump it in a casserole dish and add the meat and can of beans, and mix it all together. Top with the cheese, and bake for about 15-20 minutes until the cheese is melted and bubbly. Yum! This is good on it's own, with tortilla chips, or with flour or corn tortillas, guacamole and/or sour cream.