by Barbara Pena

This first recipe is great for the Mexican food lover. The soup and sour cream combine with the taco sauce and chilies to create a creamy but flavor-filled sauce. The chips add a simple but nice contrast. You can control the spiciness of this dish by using either a hot or mild taco sauce.

Chicken n' Chips
1 can cream of chicken soup
8 ounces sour cream
2 tablespoons taco sauce
1/4 cup chopped green chilies
3 cups cubed chicken
12 slices American cheese slices
4 cups broken tortilla chips
Stir together the soup, sour cream, taco sauce and chopped chilies. In a shallow 2 qt baking dish layer 1/2 of the chicken, soup mixture, cheese and tortilla chips. Repeat layers. Bake uncovered at 350 degrees for 25-30 minutes or until bubbly. Serve the Chicken n' Chips with Spanish rice, refried beans and a fresh, crisp salad.

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The second recipe is an easy spin on the traditional comfort food of Beef Stroganoff. The aroma of the garlic cooking is fabulous, and the flavors meld together very nicely.

Quick and Easy Beef Stroganoff
1 pound beef round steaks - cubed
1 onion chopped
1 4-ounce can mushrooms, undrained
2 teaspoons minced garlic
3 teaspoons beef bouillon
3 cups water
4 cups medium egg noodles
1 cup sour cream

Spray a large pot with cooking spray. Cook beef, onions, mushrooms and garlic over medium-high heat. Stir occasionally until meat is cooked through. Add water, beef bouillon, egg noodles and sour cream to the meat mixture. Turn the heat up to high and bring to a boil. Once boiling, turn heat down to low (do not cover). Cook on low for 5-7 minutes until pasta reaches desired doneness, stirring occasionally. Remove from heat. Let sit 4-5 minutes before serving. Sauce will thicken as it stands. To round out this meal, serve with fresh, warm rolls and canned or frozen peas.

This recipe is a stick-to-your-ribs kind of meal. The stuffing gives this recipe a nice change of pace from your traditional meat-and-potatoes dinner. This recipe is also very budget-friendly.

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Hearty Hamburger Casserole
1 pound ground beef
1 19-ounce can chunky vegetable soup
1 6-ounce package instant stuffing mix
1/2 cup shredded Cheddar cheese
Brown beef in a large skillet until no longer pink. Drain any fat and stir in soup. Set aside. Prepare stuffing mix according to package directions while beef is cooking. Spray a 2-quart baking dish with cooking spray. Spoon half of the stuffing into baking dish. Layer with beef mixture, cheese and remaining stuffing. Bake uncovered, at 350 degrees for 30-35 minutes or until heated through.

This is pretty close to a one-dish meal, but to make it complete, serve with fresh, warm rolls and a side salad.

These quick and easy dinner recipes should provide some variety to your dinner repertoire and at the same time get dinner on the table fast!

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