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Preheat oven to 350°F. Break taco shells into large chips. Combine taco chips, chicken, cheese, stock and taco seasoning in large mixing bowl.
Spread mixture in 9-inch by 13-inch baking dish. Top with 1½ cups sour cream; pour salsa over sour cream. Bake for 25 minutes, or until hot and bubbling.
Meanwhile, stir lime juice into remaining sour cream. Remove casserole from oven, drizzle sour cream and lime mixture over top and serve at once. Servings: 6
Wash and peel apples. Cut into thick slices or chunks. Place prepared apples in a slow cooker.
In a small mixing bowl, combine the raisins, sugar, cinnamon and juice. Pour mixture over apples. Stir to coat the apples. Cover. Cook on low for 6 to 7 hours on low or 3 to 4 hours on high, or until apples are tender.
Serve warm or chilled. Refrigerate leftovers for up to 10 days. Serve with whipped topping and nuts, if desired. Yield: 12 ½-cup servings.
Nutritional Information per ½ cup serving: 81calories, 0 grams fat, 21 grams carbohydrate, 0 mg. sodium.