Taco Sandwich

This is a very easy and VERY tasty lunch or simple dinner to put together that can feed about 6. I think next time I might use sour cream with the salsa rather than the cream cheese, but it was still very good. Hope you enjoy as much as we did.!
Ingredients
1 pound ground beef
1 loaf (1 pound) unsliced Italian bread
4 ounces cream cheese, softened
1/2 cup salsa
2 tablespoons taco seasoning
1 cup shredded lettuce
1 large tomato, sliced
6 slices American cheese
Directions
In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, cut bread in half lengthwise; hollow out top and bottom of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). In a small bowl, beat cream cheese and salsa until blended. Spread inside bread shell; set aside.
Drain beef. Stir in taco seasoning. Layer lettuce and tomato in bottom of bread shell; top with beef mixture and cheese. Replace bread top. Yield: 6 servings.

Chicken Crescent Casserole

This was a tasty casserole I did a while back this month. It was full of chicken and very creamy. This is a great casserole to make in a hurry for the family or to send to someone to enjoy. The crescent rolls baked on top of the casserole to hold it together was very unique and gave it a great flavor. ENJOY!


Ingredients
1 celery rib, sliced
3 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup mayonnaise
1/2 cup sour cream
2 tablespoons dried minced onion
3 cups cubed cooked chicken
1 can (8 ounces) sliced water chestnuts, drained "I omitted this, mainly because I cant stand water chestnuts!"
1 jar (4-1/2 ounces) sliced mushrooms, drained
2/3 cup shredded Swiss cheese
1 tube (8 ounces) refrigerated crescent rolls
1/2 cup sliced almonds
Directions
In a large saucepan, saute celery in 1 tablespoon butter until tender.

Stir in the soup, mayonnaise, sour cream, onion, chicken, water chestnuts and mushrooms.

Cook and stir over medium heat just until mixture begins to boil. Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese.

Unroll crescent roll dough into a rectangle; seal seams and perforations.

Place over cheese. Melt the remaining butter; toss with nuts and sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until golden brown.


Yield: 8-10 servings.