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Ingredients 1 can (10 3/4 ounces) Campbell's Condensed Cheddar Cheese Soup 1/4 cup milk 1 package (about 1 ounce) fajita seasoning mix 1 pound ground beef 1 can (10 3/4 ounces) Campbell's Condensed Golden Mushroom Soup 1/2 cup water 1 tablespoon chili powder 1 1/2 teaspoons dried oregano leaves, crushed 12 corn tortillas (5-to 6- inch) Chopped tomatoes (optional) Sliced green onions (optional) Preparation Stir cheese soup, milk and half the fajita seasoning in medium bowl until mixture is smooth. Cook beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning in skillet and heat to a boil. Reduce heat to low. Cook for 5 minutes. Remove skillet from heat. Place 3 tortillas in the bottom of a 2-quart shallow baking dish, overlapping slightly. Spread 1 cup beef mixture over the tortillas. Repeat layers twice. Top wit

Mini Pizza Pockets Pre-made pizza dough- store bought or your favorite crust recipe ½ cup of pizza sauce (plus extra for serving) ½ cup of ricotta cheese ½ cup of mozzarella cheese ¼ cup pepperoni, chopped **Any of your favorite pizza toppings Preheat oven to 400 degrees Separate dough into 8 tennis ball sized mounds (making more or less depending on how much pizza dough you have). Roll each mound out flat until it’s about ¼ of an inch thick. Top one side of the dough with 1 tbsp pizza sauce, 1 tbsp ricotta, 1 tbsp mozzarella, and a sprinkle of pepperoni Fold the dough over and crease to seal it, cut a slit into the top of the dough to allow air to escape Place on a greased baking sheet and bake for 10 minutes- or until the tops are a golden brown Serve with extra pizza sauce or marinara for dipping! Buffalo Chicken Cups 12 oz of cooked chicken, diced 3 oz of blue cheese, crumbled ¼ cup of wing sauce (mild or hot, according to taste) ½ cup of cream c