Nachos Grande

INGREDIENTS:

1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup 1/2 cup Pace® Thick & Chunky Salsa 1 pound ground beef

1 small onion, chopped 5 cups tortilla chips 1 medium tomatoes, chopped 1 jalapeno pepper, sliced (optional)

DIRECTIONS:

1.	Stir the soup and salsa in a 2-quart saucepan.
2.	Cook the beef and onion in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 cup soup mixture into the skillet. Cook until the beef mixture is hot and bubbling.
3.	Heat the remaining soup mixture over medium heat until it's hot and bubbling.
4.	Place the chips onto a serving platter and top with the beef mixture. Spoon the soup mixture over the beef mixture. Top with the tomato and jalapeno pepper, if desired.

Cajun Chicken Pasta

INGREDIENTS:

4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced

1 green onion, minced 1 1/2 cups heavy cream 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese

DIRECTIONS:

1.	Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2.	Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3.	In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4.	In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Ham and green beans

INGREDIENTS:

2 pounds fresh green beans, rinsed and trimmed 1 large onion, chopped 3 ham hocks 1 1/2 pounds new potatoes, quartered

1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon seasoning salt 1 tablespoon chicken bouillon granules ground black pepper to taste

DIRECTIONS:

1.	Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
2.	Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
3.	To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.