Quick Beef And Cheese Burritos Recipe

1 lb Lean ground beef
1 1/4 c Chunky salsa
8 oz Monterey jack cheese, cubed
8 Flour tortillas, warmed
Sliced lettuce
Chopped tomato
Sliced black olives

Brown the beef in a skillet over medium-high heat until no longer pink. Pour off drippings. Stir in salsa and cheese; heat until cheese melts.
To serve, divide filling among tortillas. Fold bottom edge of each tortilla up over filling; fold sides to center, overlapping edges. Top with lettuce, tomato and olives.

Quick Beef Casserole

1 lb Ground beef
1 md Onion, finely chopped
1 cn Spanish rice (15-oz)
1 cn Stewed tomatoes (16-oz)
1/2 c Cheddar cheese - 1/4" cubes
Fry beef and onions until browned. Drain. Add rice, tomatoes, and cheese. Simmer until mixture is heat through and cheese is melted. Serve with salad and toasted garlic bread.

Quick Beef Minestrone

1/2 lb Ground beef
16 oz Frozen Italian mixed vegetables
2 cn Water
2 c Shredded cabbage
Grated Parmesan cheese
1 cn Condenced tomato soup
1 ts Dried basil
1/2 c Uncooked elbow macaroni

In a soup pot, cook beef until well browned. Drain off fat. Stir in frozen vegetables, undiluted soup, water and basil. Heat to boiling, stirring occasionally. Simmer 15 minutes. Stir in cabbage and elbow macaroni. Cook until tender. Sprinkle with grated cheese. SERVES 6.