Mexican Casserole

1 lb ground beef
2 cans cream of chicken soup
1 can rotel
1 tsp salt
1 pkg corn tortillas
1 cup cheddar cheese, grated

Brown meat.  Add soup, rotel, and salt and stir will.  Layer meat mixture and tortillas.  Top with cheese.

Bake at 350 degrees for 25-30 minutes.

Tator Tot Casserole

1 1/2 -2 lbs ground beef
1/4 cup chopped onions
1 can cream of chicken soup
1 bag frozen tator tots
1 1/2 cup grated cheese

Brown meat & onion, mix in soup and bring to a boil.  Line a greased 13x9x2 dish with meat mixture.  Cover with grated cheese and completely cover with tator tots.

Bake at 400 degrees for 25 minutes.

Beef & Broccoli

2 tbsp cornstarch
1 can Campbell's Condensed Beef Consomme
1/4 cup water
2 tbsp vegetable oil
1 boneless beef sirloin steak
1 1/2 cups broccoli
1 medium onion
1/4 tsp garlic powder
4 cups hot cooked rice

1) Stir cornstarch, conomme and water in small bowl until mixture is smooth.
2) Heat oil in 10" skillet over medium-high heat.  Add beef and stir-fry until well browned.  Pour off fat.  Push beef to one side of skillet.
3) Add broccoli, onion and garlic to other side of skillet and stir-fry until tender-crisp.
4) Stire in cornstarch mixture.  Cook and stir until beef mixture boils and thickens.  Serve beef mixture over rice.