Beef and Ben Enchilada Casserole

Ingredients:
1 pound of ground beef
1 small chopped onion
1/2 cup hot water
1 15-ounce can of pinto beans
1 15-ounce can of black beans
1 can diced tomatoes and chilis
1 16-ounce container of sour cream
6 large flour or 12 small corn tortillas
1 can enchilada sauce
1 cup grated cheese
1 1/2 teaspoons chili powder
1 teaspoon cumin

Instructions:

• Brown ground beef and onions together and drain off fat.

• Add spices and water and stir for about one minute.

• Drain and rinse beans.

• Stir beans into beef mixture

• Drain tomatoes and chilis and stir into beef and bean mixture.

• Line the bottom of an 13" x 9" casserole dish with tortillas

• Spread one-third of beef mixture onto tortillas.

• Top with one-third of sour cream.

• Sprinkle with one-third of cheese.
• Pour one-third of enchilada sauce over top.
• Add two more similar layers.
• Cover and bake at 375 degrees for 20-25 minutes.
• Remove cover and bake 10 minutes to melt and brown cheese.
• Serve warm.

Pepperidge Farm Chicken

Ingredients:
2 large or 4 small boneless, skinless chicken breasts
1/2 cup Miracle Whip
3 Tablespoons mustard
1/2 stick of butter
1 bag of Pepperidge Farm Stuffing Mix - crumbled

Instructions:

• Wash chicken and pat dry.

• Mix Miracle Whip, mustard, and butter in a small bowl.

• Spread stuffing mix onto a plate.

• Dip chicken in mustard mix to coat well and lay into glass baking dish.

• Dip mustard mix-coated chicken into stuffing mix to coat.

• Mix remaining stuffing mix into remaining mustard mix and press onto chicken in casserole dish.
• Bake, covered in a 350 degree oven for one hour.
• Uncover and bake 15-20 more minutes until stuffing is brown.
• Enjoy!