Ingredients:
1 pound hamburger meat
1 can chili beans
1 can black beans (drained)
1 can diced tomatoes
1 can tomato sauce
1 can corn
1 can green chilis
1 dry ranch packet
1 taco seasoning packet

Directions:
Brown ground beef. Mix ingredients in a large pot and simmer for 30 minutes. If mixture is too thick, add 1 cup of water.

This is by far (in my humble opinion) the easiest recipe ever! It's pretty damn tasty too! I just ate four of these bad boys for dinner! You can make this the easy way, or the easier way. I'll show you both!

If you have been looking for an easy, fast, and delicious casserole... Look no further!!! This Taco Casserole is always a huge hit with our family and we very rarely have leftovers. My 14 year old son, Devon, requested this for dinner tonight and he had 2 giant servings!

This is not your typical taco salad... it is so addicting! My husband makes this for us and we devour it.  I have never liked Catalina salad dressing (and I still don't) but you MUST drizzle Catalina over this salad (I top it with salsa and Catalina) HOLY CRAP ... The taste is incredible! It's always a family hit and we never have leftovers. Our 18 month old eats all of his serving too!

Ingredients:

• 2 lbs. boneless, skinless chicken
  
• 10 oz. can enchilada sauce
• 2 (8 oz.) packages cream cheese, softened
• 4 cups shredded Pepper Jack cheese

Directions:

Combine chicken and enchilada sauce in a crock pot. Cover and cook on low for 8-10 hours or until chicken is thoroughly cooked. Shred chicken in the sauce. Cut cream cheese into cubes and stir into the crock pot along with the shredded cheese and mix well. Cover and cook on low for 30 minutes, stirring occasionally, until mixture is blended and cheese is melted.

Makes approximately 28 servings.

Yum! I love enchiladas! This recipe was adapted from my sister in-law's enchiladas, I made a few tweaks to make it my own...