Rachel Ray's Beef Tinga

2 lbs. beef chuck, cut into 1 1/2" cubes
Salt and pepper
Flour, for dredging
3 tablespoons corn oil
1 lb. Mexican chorizo (fresh), about 1 lb., casings removed
1 large onion, chopped
4 cloves, garlic, thinly sliced
1/2 Tbsp. cumin, half a palmful
1/2 Tbsp. Mexican oregano, half a palmful
1/2 Tbsp. ground coriander, half a palmful
1 can beef consomme
1 14.5 oz can diced tomatoes
1-2 Tbsp. pureed chipotle in adobo for a medium to extra-spicy heat level
1 Tbsp. honey

Serve with:  Flour tortillas, warmed
wedges of lime
queso fresco, crumbled
sliced fresh/pickled jalapenos
thinly sliced red onions

Yields 4-6

Preheat oven to 325*.  Pat meat dry and season with salt and pepper.  Dredge pieces in flour.  Heat a large dutch oven over medium-high heat with the oil.  Add meat and brown in batches until very brown; remove to plate, add chorizo and brown.  Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes.  Add in stock, tomatos, chipotle puree, honey and reserved meat to the pot.  Bring to a boil and transfer to oven.  Cook 1 1/2 hours, until very tender. 
Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapenos and onions alongside.

Steve's Turkey Chili

From Steve H., Whom I work with....

1 pkg Ground Turkey
1 can Bush's medium chili beans
2 cans of tomato soup
1 can diced tomatoes in lime juice
1 bag Mexican blend cheese
1 container sour cream

Brown ground turkey.  Add chili beans and tomato soup.  Stir in diced tomatoes in lime juice.  Once heated through top with cheese and sour cream.  

Loaded Enchilada Casserole

1 pound ground beef (can decrease to 1/2 or 3/4 pound)

1 medium onion, chopped

1 clove minced garlic or 1 teaspoon preminced

1 (10.5-ounce) can cream of mushroom soup

1 cup sour cream

1 (15-ounce) can black beans, rinsed and drained

2 cups cooked rice

1 (10-ounce) can diced tomatoes with green chilies

1 tablespoon chili powder

2 teaspoons cumin

Salt and pepper to taste

12 corn tortillas, quartered or torn into fourths

1 (10-ounce) can red enchilada sauce

3 cups Colby jack cheese

2 Roma tomatoes, chopped

1 (4-ounce) can chopped black olives, drained

About 2-3 tablespoons chopped fresh cilantro

Lime juice for drizzling

1. Brown the ground beef, onion and garlic in a large skillet.  Drain off grease, then stir in the cream of mushroom soup, sour cream, black beans, rice, canned tomatoes, chili powder, cumin, and salt and pepper to taste. 
2. Place half of the tortillas in the bottom of a 9 x 13-inch pan, then drizzle with half of the enchilada sauce evenly.
3. Spoon half of the beef mixture on top, then half of the cheese.  Repeat layers, ending with the remaining cheese.
4. Bake at 400 degrees for 30-35 minutes or until the cheese melts and it's bubbly. 
5. Remove from oven and let cool for 10 minutes.  Sprinkle with the chopped tomatoes, black olives, and fresh cilantro.  Squeeze some lime juice on top.

Brown the ground beef, onion, and garlic in a skillet.

Stir in the beans, rice, cream of mushroom soup, sour cream, cumin, chili powder, tomatoes, and salt and pepper.

Place half of the corn tortillas in the bottom of a 9 x 13-inch casserole dish.

Drizzle with half of the enchilada sauce.

Spoon half of the meat mixture over the tortillas.

Top with half the cheese, then repeat layers...

...ending with the cheese.  Bake at 400  degrees for about 30 minutes.

This is what you'll end up with.

Top with chopped tomatoes...

...fresh cilantro...

...and sliced black olives.

*Borrowed from Lorie on Rice and Beans and Other Fine Things

Taco Hashbrowns

1 lb. hamburger, cooked and drained
1 pkg. taco seasoning
16-20 Hashbrown patties
2 C. shredded cheddar cheese
Optioanl add-ins: sour cream, salsa, tomatoes, onion, etc.

I don't let the water completey evaporate from the meat mixture. And I start the hashbrowns cooking in the oven (as directed on the pkg.) right before I start browning the hamburger.
When the hamburger is done and seasoning has been added, the hashbrowns should also be done. Crumble hashbrowns in big bowl, add cheese and then the meat mixture (the extra seasoned water in the cooked beef will soak into the potatoes). Mix well.
Serve in bowls and add whatever you want. Some suggestions are:
sour cream
salsa
tomatoes
onion
rice
jalapenos
corn