Taco Soup

1 pound ground beef
1 large onion, chopped
16-ounce can Mexican-style diced tomatoes
16-ounce can whole-kernel corn, undrained
16-ounce can kidney beans, undrained
16-ounce can black beans, undrained
16-ounce can ranch-style beans
16-ounce jar picante sauce
tortilla chips
sour cream
shredded cheddar cheese

1) Brown mean and onions in skillet. Drain.
2) Combine with all other vegetables and picante sauce in slow cooker.
3) Cover. Cook on low 4-6 hours.
4) Serve with tortilla chips, sour cream and shredded cheese as toppings.

(For healthier version look for low-sodium canned vegetables.)

Caesar Rotini

1 box whole wheat rotini
1 12 ounce jar of roasted red peppers, sliced
4 cups of fresh baby spinach OR frozen spinach, sugar peas, artichoke hearts, broccoli florets
1 cup of creamy Caesar dressing or creamy peppercorn Parmesan dressing
shredded Parmesan cheese to taste
pepper to taste
salt to taste

1) Cook pasta according to package directions.
2) Heat a large saute pan with a light film of oil, toss in red peppers and spinach; heat until warmed.
3) In the large saute pan, add in cooked pasta and Caesar dressing, stirring frequently until heated through (about 3-5 minutes).
4) Top with Parmesan cheese, salt & pepper to taste.

Saucy Cheeseburger Sandwiches

2 1/2 pounds lean ground beef
1 10.75-ounce can condensed tomato soup
1 cup finely chopped onion (2 medium)
1/4 cup water
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
2 teaspoons dried Italian seasoning
1/4 teaspoon ground black pepper
2 cloves garlic, minced
hamburger buns, toasted
sliced American cheese

1) In a large skillet, brown ground beef over medium heat. Drain off fat. Transfer meat to 3 1/2 or 4-quart Crockpot. Stir in remaining ingredients.
2) Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Serve on hamburger buns topped with sliced cheese. Makes 12 servings.