Prep 15 m Cook 30 m Ready In 45 m Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown beef. Drain well. Stir in beans, taco sauce, chili powder and cumin. Heat until warm. Spread the meat and bean mixture into a 9x13-inch casserole. Spread sour cream over the beef and bean mixture, then sprinkle onions, tomatoes, olives and peppers. Top with cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm

Prep 30 m Cook 10 m Ready In 40 m Preheat oven to 350 degrees F (175 degrees C). In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa. Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving

Prep 20 m Cook 20 m Ready In 40 m In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing

Prep 20 m Cook 7 h Ready In 7 h 20 m Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired

Prep 30 m Cook 25 m Ready In 55 m Preheat the broiler. Grease a baking sheet. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes

Prep 10 m Cook 7 h Ready In 7 h 10 m Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns