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add a pound of beef cubed (as if it's being used for kabobs)
one can of crushed tomatoes
garlic
black pepper
slow cook until the beef falls apart
it's simple and easy 
since you'll have the oven turned on - pop a few potatoes in to bake (or stew in with the beef)
try some enchilada's. Use either ground beef (90%) or boneless chicken breast.
I just made this the other day so the recipe is still in my head.
Can of enchilada sauce (28 oz) (I usually use mild because I like to give everyone the option to heat it up themselves later)
Tortillas (8, 8 inch flour tortillas work well)
Small can of diced green chilies (mild)
Chili powder & Cumin (to taste)
Good size baking dish (~9 X 15"
Cheddar and Jack Cheese grated ( I use a lot )
or just a bag of grated Mexican Cheese.
Cayenne or other chili powder if you like it.
Ground beef or chicken (~1.5 pounds)
Chopped fresh Jalapeno peppers - if wanted
Chopped Cilantro - if wanted
Preheat oven to 375
Fry the ground beef until rendered and brown, then get rid of the fat.
If using chicken I'll usually poach the breasts in chicken or vegetable broth for 12 minutes or so just until cooked through and then pull the meat apart with two forks - it's better than chopping it IMO. You can also just fry them or use meat from one of those whole roasters they sell at the store.
Put the meat back in the pan, get it warmed up again, and mix with your spices, the chopped green chilies along with salt and pepper to taste. Add about 3/4 cup of enchilada sauce and heat through, add a handful of cheese, a little at a time, and mix it into the meat to melt.
Grease your baking dish with butter.
Lay out a tortilla and put about 1/8th of the meat into the center, add Jalapenos and cilantro along with more cheese if you want onto the top of the meat, roll up like a burrito and place seam side down into the baking dish. Continue until you've used all the tortillas or you've filled the dish. Try to wrap them up tight, they're still good but they look better if they don't leak.
Pour the rest of the enchilada sauce over the rolled tortillas, making sure to get it all over or you'll dry them out. Dump a pile of cheese all over the top and put it in the oven for about 10-15 minutes or so.
Keep an eye on it and pull it out as soon as the cheese is all bubbly and starting to form a nice crust.
In our house we serve it with Sour Cream, pickled and fresh Jalapeno peppers, and more cilantro. Add Tabasco or your preferred hot sauce if you want to jack it up a bit.
enchiladas are made with corn tortillas. that is all. 
I even thought about getting corn tortillas...so I will tomorrow. 
You'll need a couple of ramekins, or other small oven-proof dishes, like these:
Cook 1 cup of rice (I use brown rice).
Layer about an inch of rice in the dish, then a layer of refried beans, then a layer of cheddar cheese.
Bake in the oven at 400 until the cheese melts and gets brown around the edges.
Top with sliced avocado, cream cheese, salsa. Eat with tortilla chips.
Really Yummy!
She would love that to pieces!
I've gotten a lot of Mexican suggestions, and I was leaning that way anyhow.
Bookmarking this for meal ideas for the next week, month (or as many as I get).
Didn't even think to go to the cooking forum...duh
And I meant to write sour cream, not cream cheese.
Enjoy! 
Mom loves dips...and this one is healthy!
(Lol, offsets the chips)
I am still feeding hoards. or at least it seems like it 
but sheesh...mom and I end up with so many leftovers! At least yours eat it all!
Neither of us are big eaters. I have a great appetite, but I'm a small person lol...I'm about 5'3 and she is way less (and shrinking).
Dad was a big 6 foot guy, but he's gone now. She seems to think we still have to cook as if he were here.
No wonder I'm gaining weight! 
