Erin Stevens' recipe

Beef and Rice Taco Casserole
PrepTime: 10 minutes
Bake Time: 25 minutes

1 lb. ground beef
1 can (10 3/4 oz.) Campbell's condensed tomato soup
1 cup Pace chunky salsa or picante sauce
1/2 cup milk
1/2 cup uncooked instant white rice
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to separate meat. Pour off any fat. Stir the soup, salsa, milk and rice into the skillet. Spoon the soup mixture into a 1.5 quart casserole dish. Cover the dish with foil. Bake at 400 degrees for 25 minutes or until hot. Stir. Sprinkle the chips around the edge of the casserole. Sprinkle with cheese.

Jessica Dewsnup recipe

Sweet & Sour Meatballs

1 pound of hamburger
3/4 cup rolled oats
2 eggs slightly beaten
1/2 cup milk
1 teaspoon salt
1 teaspoon Worcestershire sauce

Combine all ingredients. Mix well. Form into balls and cover with sauce. Back @ 350 degrees for thirty minutes.

Sauce:

1/2 Cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup BBQ sauce
1 teaspoon Worcestershire Sauce

Combine & heat, pour over meatballs