Taco Salad

1-1.5 lbs. ground beef
1 package taco seasoning
.5 onion, chopped
1 7 oz. can or 3 roasted, peeled, skinned, and chopped green chiles
1-2 15 oz. cans ranch beans, undrained
1 head lettuce, chopped
1 bag Doritos, crunched up inside bag
2 small diced tomatoes
1 bottle or 1 homemade mix of ranch dressing
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Brown ground beef with onion, adding garlic powder.  Cook until no longer pink; drain and return to pan.  Do not turn heat back on.  Add package of taco seasoning and one packetful of water; combine well.  Add ranch beans and green chiles and mix well.  In a large bowl combine chopped lettuce, crunched up Doritos, and diced tomatoes.  Add ground beef mixture to lettuce mixture once ground beef mixture has cooled a bit; mix together.  You can serve at this point with sour cream, salsa, and ranch dressing, or you can pour ranch dressing over the entire salad and mix it in and serve like that.  Delicious either way.  Serves approximately 6-8. 

Cheesy Ham and Potato Casserole

Here's one for Alex:

1 package frozen cubed hash browns
1 family-sized cream of chicken soup
1 package cubed ham, drained
1 16 oz. container sour cream
2 cups orange cheese--I use colby jack.  medium cheddar would be great
2 chopped green onions, optional

Preheat oven to 425 degrees.  Lightly spray a 9x13 pan.
In a very large bowl, combine soup and sour cream.  Add ham, 1.5 cups of the cheese, and the hash browns.  Stir all together until well combined.  (add sliced green onions if adding them).  Pour into the 9x13 pan and smooth.  Sprinkle remaining cheese over top of casserole.  Spray non-stick spray on a piece of aluminum foil that will cover the pan; place on pan sprayed-side down.  Scrunch around sides and put into oven for 30 minutes.  Check and see if it is boiling through; add time 5 minutes at a time until lightly browned and boiling through.  Serve with garlic bread and vegetable or salad.

Dessert--Pink Lemonade Pie

1 large can minutemaid pink lemonade (no substitutes!)
1 can eagle brand sweetened condensed milk
10-16 oz. whipped topping
2 graham cracker crusts
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mix condensed lemonade with condensed milk until thoroughly combined.  fold in whipped topping until smooth and creamy.  pour equal amounts into each crust; chill in refrigerator until ready to serve; at least 3-4 hours.