1 pound ground beef
1 medium onion, chopped
1 (1-1/4 oz) pkg taco seasoning mix
3/4 cup water
1 (16 oz) can refried beans
1 (8 oz) jar taco sauce, divided
1 baked 9 inch pastry shell
2 cups (8 oz) shredded Cheddar cheese, divided
1 cup crushed corn chips
Shredded lettuce
Chopped tomato

Cook ground beef and onion in a skillet until meat is browned, stirring to crumble meat. Drain. Add taco seasoning mix and water, stirring well. Bring to a boil; reduce heat, and simmer 20 minutes; stirring occaisonally.

Combine refried beans and 1/3 cup taco sauce. Spoon half of bean mixture in bottom of pastry shell. Top with half of meat mixture, half of cheese, and all of corn chips. Repeat layers with remaining bean mixture, meat mixture, and cheese.

Bake at 400F for 20 to 25 minutes. Top with lettuce and tomato.   Serve with remaining taco sauce. (Optional: top each slice with a drollop of sour cream.)

Yield: 6 servings.
 

1 (16 oz) Vegg-All mixed vegetables (drained)
1 cup cut-up cooked chicken
1 can (10 3/4 oz) condensed cream of chicken (or mushroom) soup
1 cup Bisquick baking mix
1/2 cup milk
1 egg

Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased 9" pie plate. Stir remaining ingredients with fork until blended. Pour into pie plate on top of vegetables. Bake 30 minutes or until golden brown.