Taco Casserole

1 lb. ground beef
1 small onion, chopped
1 c. (8 oz. bottle) Ortega Thick & Smooth Taco sauce
3/4 c. water
1 can (4 oz.) diced green chiles
1 pkg. (1.25 oz.) taco seasoning mix
Tortilla chips
2 c. shredded mild cheddar cheese

Preheat oven to 375.  Grease 11x7-inch baking dish.  Cook beef and onion until beef is browned; drain.  Stir in taco sauce, water, chiles, and seasoning mix.  Cover over low heat for 3-4 minutes.  Layer half of the chips on the bottom of prepared baking dish.  Cover with half of meat mixture; sprinkle with 1 cup of cheese.  Repeat with remaining ingredients.  Bake for 20-25 minutes or until bubbly and cheese is melted. 

Slow Cooker Pot Roast

1/2 c. A-1 Original Steak Sauce
1/2 c. water
1 pkg. onion-mushroom soup mix
1 boneless beef chuck eye roast (2-2 1/2 lb)
1 lb. baby red potatoes
1 pkg. (1 lb) carrots
1 onion, diced

Mix first three ingredients.  Place meat in slow cooker.  Top with vegetables and sauce; cover.  Cook on LOW 8-9 hours or HIGH 6-7 hours.