My mom gave me a fundraiser cookbook, and the recipe I’ve used most is for skillet nachos. My whole family's on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. —Judy Hughes, Waverly, Kansas
Our son, Will, is a brand new dad. He cooked this blend of sausage, beans, tomatoes and rice when we came to visit our newborn granddaughter, Jenna. The beauty of the dish is the simplicity: Toss the ingredients in one pan, simmer, and you've got dinner. Add corn bread and a tossed salad on the side. —Will Owen, Waco, Texas
We've always liked stuffed peppers, but everyone is pleasantly surprised at this mildly spicy version. For convenience, you can assemble these pretty peppers ahead of time and bake them later.
—LaDonna Reed of Ponca City, Oklahoma
"As soon as pumpkins are available in October, I stock up on them for making this special dish," pens Patricia Sacheck from her family's ranch outside Wasilla, Alaska. "The beefy mixture is filling and tastes good the next day - that is, if there are any leftovers!"
My husband used to claim this entree as his specialty until I made it and discovered how quick and easy it is. Our two sons love the juicy chicken while my husband and I enjoy the twist that brown sugar and mustard give the picante sauce.
My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys—two teenagers and my husband! —Beverly Matthews, Pasco, Washington