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Budget-stretching recipes that go a long way are perfect for a hungry family. Here are a few more to try out.

For next week, send a few of your favorite spicy recipes. Dig into your files for your favorite piping hot Texas-style recipes.

The first recipe is also good for a Super Bowl showdown. It is from Anna Malone of Tyler:

BEEF-TACO RICE WITH REFRIED BEANS

4 cups water

1 cup chopped onion

1 cup chopped green bell pepper

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (1.25 ounce) package taco seasoning, divided

4 cups uncooked instant rice

2 (8 ounce) cans tomato sauce

1 pound ground beef

Cooking spray

1 (16 ounce) can fat-free refried beans

1 (8 ounce) package Mexican blend or Cheddar cheese

Preheat oven to 350 degrees. Combine water, onion, pepper, salt and pepper in large saucepan. Add half of the taco seasoning. Bring to a boil. Remove from heat. Stir in rice; cover and let stand for 5 minutes. Stir in tomato sauce. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain; return meat to pan.

Stir in remaining taco seasoning. Spread half of rice mixture in bottom of a 13-inch by 9-inch baking dish coated with cooking spray.

Spread beans evenly over rice mixture; top with beef mixture and half of cheese.

Spread the remaining rice mixture over cheese; top with remaining cheese and bake at 350 degrees for 10 minutes or until cheese melts.

Here is another family pleaser from the National Chicken Council:

TERIYAKI CHICKEN AND NOODLES

1 pound chicken tenderloins, or thin-sliced boneless, skinless chicken breast halves

1 (8 ounce) package thin rice noodles

1 can (14 ounce) reduced-fat coconut milk

7 tablespoons low-sodium teriyaki sauce (divided)

1 bag (12 ounce) broccoli slaw

1 red bell pepper, cut into strips

1/4 teaspoon salt

2 egg whites, lightly beaten

3/4 cup panko crumbs

3 tablespoons canola oil

Soak noodles in bowl of warm water for 15 minutes. In large saucepan over medium heat, warm coconut milk, four tablespoons teriyaki sauce, broccoli slaw, red pepper strips and salt.

Cook until broccoli and pepper are heated throughout, about 5 minutes; set aside.

Brush both sides of chicken pieces with two tablespoons teriyaki sauce. Dip each piece in egg white and coat completely with panko crumbs. In large nonstick skillet, warm canola oil over high heat.

Add chicken pieces and saute two to three minutes, then turn and cook additional two minutes or until crumbs are crisp.

While chicken is cooking, drain rice noodles and add to coconut-teriyaki sauce in pan; reheat as needed. Place noodles and sauce on serving platter; top with chicken pieces.

Drizzle remaining tablespoon of teriyaki sauce over all before serving.

If you have a request or would like to share a recipe, write to Readers' Swap, Tyler Morning Telegraph, P.O. Box 2030, Tyler, 75710 or email food@tylerpaper.com.