More recipes from our cooking class...

Taco Soup
By: Marlene Moyes

1 pound ground beef
1 onion
1 large can kidney beans
1 can refried beans
1 can Mexican style chili beans
1 (16 oz) can corn
1 (16 oz) can diced tomatoes
1 (15 oz) tomato sauce
1 1/2 cans water
1 (4 1/2 oz.) can chili package taco seasoning
1 package Hidden Valley Ranch dressing (not buttermilk)

Directions: Brown beef and onions in a large pan, drain off fat. Add remaining ingredients but don’t drain cans and simmer for an hour or so.


Beef Taco Bake
By: Trina Smith

1 lb. Cooked ground beef
1 can (10 3/4 oz.) tomato soup
1 c. Salsa
1/2 c. Milk
1 small can (8 oz.) tomato sauce
8 flour or 10 corn tortillas (cut in small triangles)
1 c. shredded cheddar cheese

Directions: Combine cooked ground beef, soup, salsa, milk, tortillas, & 1/2 of the cheese in a bowl. Spray 13x9 casserole dish, pour it in & smooth it evenly. Top with remaining cheese. *can add drained corn if desired * serving suggestion: Serve over rice & top with lettuce & tomato


One Dish Chicken Bake
By: Haley Hammons

1 pkg. Stove Top Stuffing
4 chicken breast halves (or 2 cans of chicken)
1 can cream of mushroom or chicken soup
1/3 c. sour cream or milk

Directions: Mix stuffing mix and 1 2/3 c. water, set aside. Place chicken in 13x9 in. baking dish or 2- quart casserole. Mix soup & sour cream; pour over chicken. Spoon stuffing evenly over top. Bake at 375 for 35 minutes or until chicken is cooked through.


Velveeta Cheesy Chicken & Broccoli Rice

1 lb. boneless skinless chicken breasts cut into bite- size pieces
1 can (14 1/2 oz.) chicken broth
2 cups instant white rice, uncooked
1/2 lb. (8 oz.) Velveeta, cut into 1/2 in. cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed

Directions: Cook chicken in large nonstick skillet on medium-high heat 5 min, or until chicken is done. Stir in broth. Bring to boil. Add rice, Velveeta and broccoli; Remove from heat. Let stand 10 min. Stir until Velveeta is completely melted and mixture is well blended.


Cheeseburger Pasta

1 lb. ground beef
1 can (10 3/4 oz.) Campbell’s condensed cheddar cheese soup
1 can (10 3/4 oz.) Campbell’s Condensed Tomato soup
1 1/2 cups water
2 cups uncooked medium shell- shaped pasta

Directions: Cook the beef in a 10-in. skillet over medium-high until well browned, stirring often to separate meat. Pour of any fat. Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 min. or until the pasta is tender, stirring often.


Cheddar Chicken and Potatoes

4 slices Oscar Mayer Bacon
4 small boneless skinless chicken breast halves (1 lb.)
4 cups (1 lb.) frozen diced potatoes with peppers and onions, thawed
4 oz. (1 c.) Kraft 2% milk shredded sharp cheddar cheese

Directions: Cook bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet to paper towel; discard drippings in skillet. Add chicken to skillet; cook 5 min. on each side or until done (165.F) Remove chicken from skillet; Cover to keep warm. Crumble bacon. Add to skillet. With potatoes; Cook and stir 5 min. or until heated through. Place chicken over potatoes; top with cheese; cook 2 minutes or until cheese is melted.



Meat Balls

2 lb. ground beef
1 pkg. (6 oz.) Stove top stuffing mix for chicken
1 1/4 cups water
2 eggs

Directions: Heat oven to 400 F line 2 15x10x 1-inch pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 1 1/2 in. balls, using 1/4 cup for each. Place 16 meatballs in each prepared pan. Bake for 16- 18 minutes or until done. (160 F.)

Recipe's from the cooking class:

Thanks to Trina Smith, here is a recipe to make your own

Condensed Cream of Chicken Soup

1 1/2 Cups Chicken Broth
1/2 tsp. poultry seasoning
1/4 tsp. onion powder or 1 Tbsp. dehydrated onion
1/4 tsp. garlic powder
1/8 tsp. black pepper
1/4 tsp. salt
1/4 tsp. parsley flakes
dash of paprika
1/2 Cup milk

Whisk together: 1 1/2 Cups milk and 1 Cup flour

Boil ingredients together for 2 minutes. Add milk and flour mixture while whisking, bring to a boil again and turn off.

Store in freezer bags.