Trailside Beans

1/2 pound bacon, sliced in small pieces
1/2 pound ground beef
1/2 diced onion
1 diced red bell pepper
1 diced green bell pepper
Two 33 oz cans of pork and beans
1/2 cup brown sugar
1/4 cup worchestershire sauce
2 Tbsp white vinegar

Cook bacon and ground beef in a 12 inch dutch oven. Saute onion and peppers with meats until they are soft. Drain off excess oil. Add pork and beans, worchestershire sauce and vinegar. Stire well and cook for 90-120 minutes with coals. Check for moisture content ever 15 minutes, add water if necessary.

SO YUMMY!!!

Enchilada Casserole

1 pound lean ground beef
1 cup (1 small) chopped onion
2 cloves garlic
2 1/2 cups (two 10-ounce cans) ORTEGA® Enchilada Sauce with Green Chiles & Onion
1/2 cup (2 1/4-ounce can) sliced ripe olives
10 (6-inch) corn tortillas
2 cups (8 ounces) shredded cheddar cheese
Sliced green onions (optional)

Directions
PREHEAT oven to 375º F. Grease bottom of 9-inch-square baking dish.
COMBINE beef, onion and garlic in large skillet. Cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.
STIR in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes.
LAYER half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.
BAKE for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions