1. In mixing bowl, cream together cream cheese, condensed milk and lemon juice until smooth and creamy. Stir in lemon rind. 2. Transfer to graham cracker crust. Refrigerate until firm, 4 hours.

Cook beef, sausage and onion until beef is browned, stirring to crumble. Pour off fat. Add soup, ½ cup water, corn, olives, chili powder, jalapeno pepper and red pepper. Bring to a boil, reduce heat ...

Loaded with enchilada sauce, ground beef, and plenty of cheese, this smothered tamale pie is the epitome of easy, cozy ...

Makes 8 servings. Recipe is by Holly Clegg from her "Too Hot in the Kitchen" cookbook. Terrific Tidbit: I like to use fresh lemons but refrigerated lemon juice works fine. 1 (8-ounce) package reduced ...