Zesty Fiesta Bake

1 pound ground beef
1 cup chopped onion
3/4 cup ORTEGA Salsa Prima-Homestyle Mild
1 package ORTEGA Taco Seasoning Mix -- 1-1/4 ounces
1/4 cup water
1 cup BIRDS EYE frozen whole kernel corn
1 2 1/4 oz. can sliced ripe olives -- drained
1 8 1/2 oz. package corn bread/muffin mix
1/3 cup milk
1 egg
1 cup shredded cheddar cheese -- 4 oz.
1 4 oz. can ORTEGA Diced Green Chilies

In a large skillet, cook beef and onion until beef is no longer pink; drain.
Stir in salsa, seasoning mix and water. Cook over low heat for 5-6 minutes or
until mixture thickens. Stir in corn and olives. Spoon into a greased 8-in.
square baking dish. Prepare corn bread mix batter according to package
directions, using milk and egg. Stir in cheese and chilies. Spread over meat
mixture. Bake at 350 degrees for 30-35 minutes or until crust is golden brown.

Bacon Bean Sandwiches

5 slices bread -- lightly toasted
16 ounces pork and beans
10 bacon strips -- cooked and drained
4 slices onion -- separated into rings
5 slices processed American cheese

Place toast on an ungreased baking sheet. Spread each slice with 3
tablespoons beans. Top each with two bacon strips, a few onions rings and a
cheese slice. Bake at 350°F for 15-20 minutes or until cheese is melted and
lightly browned.

Easy Strawberry Napoleaon

2 cups cold milk
1 package instant vanilla pudding mix (3.4 ounces)
1 cup whipping cream -- whipped
36 saltine crackers
1 pint fresh strawberries -- slice and seeded

In a mixing bowl, beat milk and pudding mix on low speed for 2
minutes. Fold in the whipped cream. Place a third of the crackers
in an ungreased 8 inch square dish (break crackers to completely
cover bottom of dish). Top with a third of the pudding mixture.
Repeat the layers twice. Cover and refrigerate for at least 6 hours.
Top with strawberries just before serving.
Yield: 9-12 servings