CREAMY TACOS1 # ground beef
2 cans chili beans, undrained
1 can chili with beans
1 can rotel-style tomatoes (with green chiles)
1# Velveeta cheese, cubed
1/2 pint whipping cream
Chopped lettuce & tomato
Sliced Black Olives
Brown ground beef - drain grease - add everything but the cheese and whipping cream. Heat to boiling - stir in cheese and heat until melted. Pour in cream - keep warm, but don't boil.
Serve over chips and top with lettuce, tomato, sour cream, salsa, etc.
This is such a great company dish because it's quick and it makes a lot. You can use 'hot' chili or beans, and spice it up if you like.
ICE CREAM PIES1 pkg. devil's food or chocolate fudge cake mix
3/4 cup water
1 cup prepared chocolate frosting, divided
1/4 cup oil
1/2 gal. favorite ice cream, softened
Preheat oven to 350 degrees. Generously grease and flour bottom, sides and rims of 2 - 9" cake pans or pie plates (they should be deep).
In a large bowl, beat cake mix, water, 3/4 cup frosting and oil; beat 2 minutes on high. Spread 1/2 the batter in bottom of each prepared pan. (don't spread up the sides)
Bake 25 - 30 minutes - don't overbake.
Cakes will collapse when cooling. Cool completely.
Spread ice cream in each shell. Heat remaining 1/4 cup frosting and drizzle over the top. Top with chopped nuts if desired. Wrap tightly with foil and freeze up to a month.
Remove from freezer 10 minutes before serving.