1/2 lb. lean ground beef 1/2 cup chopped onions

1/2 lb. lean ground beef 1/2 cup chopped onions 1 clove garlic, minced 2 cups cooked rice 1-2/3 cups canned pinto beans 1 cup sliced celery 1 green pepper, cut in 3/4-inch squares 3 medium tomatoes, cut in thin wedges 3/4 cup mayonnaise 2 tsp. salt 1/4 tsp. liquid hot pepper sauce 1 cup regular-size com chips Cook meat, onion and garlic in lightly greased skillet until meat is no longer pink; stir to crumble. Pour off fat, if any. Combine meat mixture with rice, beans, celery, green pepper and tomatoes. Blend mayonnaise, salt and hot pepper sauce. Add to rice mixture and toss gently. Turn into a buttered 2-1/2-quart baking dish. Top with corn chips. Bake at 375 degrees for 25 to 30 minutes. Makes 6 servings. Sweet Beans 1 can (28 oz.) brick oven baked beans 1/4 cup maple or pancake syrup 1 cup diced ham 1 can (20 oz.) crushed pineapple, drained In a large skillet mix together beans, maple syrup and ham. Spread pineapple over bean mixture. Heat about 5-10 minutes. Makes 5 servings.

Tenderfoot Chili 1 lb. ground beef 1 cup chopped onion 1 large clove garlic, minced 4 tsp. chili powder 1 T. ground cumin seed 1/4 tsp. crushed red pepper 2 cans (16 oz. each) pork and beans in tomato sauce 2 cups tomato juice In large saucepan, brown beef and onion with seasonings until tender (use shortening if necessary); stir to separate meat. Add beans and tomato juice. Bring to boil; reduce heat. Simmer 30 minutes; stir occasionally. Makes 6 servings. Noodles and Beans 4 slices bacon 1 med. onion, chopped 2 cloves garlic, chopped 1 rib celery with leaves, diced 1 can (35 oz.) tomatoes 1 can (15-16 oz.) kidney beans 1/4 cup chopped parsley 1/8 tsp. salt 1 tsp. basil 1 cup fine noodles, uncooked