SHEPARDS PIE

1 Lb ground beef
1/2 onion chopped
1 bag frozen corn
1 bag frozen green beans
2 cans tomato soup
1/2 tsp garlic salt
salt and pepper
5 cups mashed potatoes
1 Cup shredded cheddar cheese

Brown beef and onion in pan. Drain off fat. season with salt, pepper and garlic salt.
Mix in corn, beans and tomato soup. Pour into 2 1/2 qt. baking dish. Mix potatoes and cheese together and spread evenly on top.
Bake at 350 for 45 minutes. I always put a cookie sheet on the oven rack below cause it gets really bubbly and sometimes splatters out a little. Serves 6.

Mexican Chicken Stacks

4 Boneless Skinless Chicken Breasts, cut into 1" pieces
2 Tablespoons Mexican Seasoning (I like Pampered Chef Southwest seasoning)
1 small can diced Green Chili's
1/2 Cup Sour Cream
4 Cups prepared Minute Rice (I like to add a little seasoning to this too!)
2 Cans Corn (heat in the microwave for 2 minutes)
Shredded Cheddar Cheese
Tortilla Chips
Salsa and Sour Cream

In a large skillet, cook chicken in oil till no longer pink. Add seasoning, green chili's and 1/2 cup sour cream and mix well.
Stack on individual plates: Chips, Rice, Chicken mixture, Corn, Cheese, Sour Cream and Salsa
Serves 6

CAKE MIX COOKIES

1 Chocolate Cake Mix
1 8 oz Cool Whip
1 Egg.
1/2 Cup Powdered Sugar

In a large bowl, combine first three ingredients. Form into 1" balls and roll in powdered sugar.
Place on ungreased cookie sheet and bake for 10-12 minutes at 350. Let cool for 5 minutes and then move to wire cooling racks. Makes about 3 1/2 dozen