Beef & Bean Chimichangas

1 1/2 lbs. ground beef
1 med onion
1 med green pepper, chopped
1 garlic clove, minced
2 cans (16 oz) refried beans
1/2 c. shredded cheddar cheese
1/2 c. taco sauce
16 flour tortillas (10 inches)
Vegetable oil
Toppings: shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese

In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain.  Add the beans, cheese, and taco sauce.  Cook and stir until cheese is melted, about 5 minutes.  Remove from the heat.  Spoon about 1/3 c. off-center on each tortilla.  Fold up edge nearest filling; fold in both sides and roll up.  Secure with a toothpick.  In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned.  Turn; cook 2-3 minutes longer.  Drain on paper towels.  Serve with toppings of your choice. 
Yields 16 chimichangas

Baked Pasta & Meatballs

8 oz Penne Pasta
1 pkg. Italian Meatballs
1 (26 oz) jar of spaghetti sauce
1 pkg. (8 oz) Shredded Mozzarella Cheese

Preheat oven to 350*.  Cook pasta according to pkg. directions.  Drain and return to pan.  Add marinara sauce to the pan and toss to coat.
Layer 1/2 of pasta and sauce mixture in the bottom of a 9x9 baking dish.  Distribute the meatballs evenly over the pasta.  Layer 1/2 the mozzarella over the meatballs.  Add the rest of the pasta to the pan and finish with a layer of the remaining mozzarella.  Cover with foil. 
Bake 30 minutes.  Uncover and bake an additional 5 minutes.

Salsa Chicken Casserole

1 1/2 lb. diced, cooked boneless, skinless chicken breast
1 can (11 oz) Mexicorn with red and green peppers, drained
1 can Ranch Style Beans, drained
1 C. Pace Thick-n-Chunky Salsa
2 C. crushed tortilla chips
1 c. shredded cheddar cheese

Combine all ingredients except tortilla chips in large skillet.  Bring to boil, reduce heat to a simmer
Cover and cook 10 minutes, stirring occasionally
Sprinkle with cheese, cover pan to melt cheese. Serve over top of crushed tortilla chips. 

Serves 4

Grilled Chicken & Veggies Over Rice

2 Tbsp. margarine, melted
4 tsp. Italian Seasoning
2 1/2 lbs. Chicken parts
2 zucchini &/or yellow squash, sliced
1 medium red bell pepper, seeded, quartered
1 medium onion, cut into 1/2 inch thick slices
1 pkg. Knorr Rice Sides - Cheddar Broccoli

Blend margarine with Italian Seasoning; brush chicken and veggies
Grill or broil chicken and veggies until chicken is thouroughly cooked
Serve chicken and veggies with hot cheddar broccoli rice