1 can Fiesta Nacho cheese soup

1 can cream of chicken soup

1 can enchilada sauce (either mild or ‘HOT’ depending on taste)

1 can Hormel boneless chicken

Half & Half, cream, or milk

Crushed tortilla chips

Grated Colby, cheddar, or co-jack cheese


Mix first four ingredients together and cook over low heat in a Dutch oven or crock-pot. Use Half & Half, cream, or milk to thin soup to desired consistency. Serve by topping soup with crushed tortilla chips or grated cheese.

NOTE: This is the basic recipe, you may add to or subtract ingredients to suit your taste. It’s best to double or triple the recipe if you have some hungry scouts.




1-1/4 lb. Ground beef

1 pkg. Taco Seasoning Mix

1/2 cup water

1 can Pillsbury Crescent Rolls

2 cups crushed corn chips

1 cup sour cream

4 oz. shredded cheddar cheese

chopped onion

chopped tomato

Taco Sauce

chopped lettuce

Sliced avocado


Brown and drain ground beef. Stir in water and seasoning mix. Simmer 5 minutes. Separate crescent dough into 8 triangles. Place the triangles in an un-greased 9-inch pie pan. Press together to form the crust. Put some of the crushed corn chips in the bottom of the pie pan. Top with meat mixture. Spread sour cream over the meat mixture and cover with cheddar cheese. Sprinkle on the remaining corn chips. Bake at 350 degrees for 20 to 25 minutes until the crust is golden brown. Garnish with shredded lettuce, avocado slices, chopped onion, chopped tomato, and taco sauce.

The Waynedale News Staff
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Ray McCune

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