Dear readers: This recipe came from the KOYN cookbook, "Way to a Man's Heart," and was shared by several readers, including Mrs. Melita Brown, Powell, Wyo.; Jill Scott, Roundup; Lori of Billings; and Jane, whose email included a request for a good recipe for Salisbury Steak.

Please help her as you have helped so many.

Taco burgers

• 1 lb. hamburger
• 1/2 cup chopped onion
• 1 (8-oz.) can tomato sauce
• 1 tsp. Worcestershire sauce
• 1/4 tsp. salt
• 1/4 tsp. chili powder
• 1/8 tsp. garlic powder
• 1-1/2 cups corn chips, crushed (about 1/2 cup)
• 12 hamburger buns, split and toasted
• Shredded lettuce
• Thinly sliced tomatoes
• Shredded cheese

Cook hamburger and onion until meat is browned and onion is tender.

Add tomato sauce, Worcestershire sauce, salt, chili powder and garlic powder.

Mix well and simmer 10 minutes. Fold in crushed corn chips.

Immediately spoon onto toasted bun halves. Top with lettuce, tomato, cheese and tops of buns. Pass taco sauce.

Dear Joyce: I still have my "KOYN Beef and Bread" cookbook and believe this is the recipe Blanche is looking for.

Yanky tacos

• 1 can kidney beans
• 1 lb. hamburger
• 1 medium onion, sliced
• 1 cup tomato sauce
• 1 scant cup tomato ketchup

Break hamburger into skillet and brown. Add onion and cook until done. Add other ingredients. Simmer until well-heated.

Serve on hot dog or hamburger bums. I enjoy all the recipes in your column, keep them coming. - Karolyn Smith, Billings.

Dear Karolyn: Thank you for finding another version, and this one uses kidney beans to stretch the hamburger a bit farther.

Dear Joyce: I found this taco burger recipe in a "Taste of Home" potlucks and barbecues section.

Taco burger

• 1 cup finely crushed corn chips
• 1 envelope taco seasoning
• 1 tbsp. dried minced onion
• 1 egg, lightly beaten
• 1-1/2 lbs. ground beef
• 6 slices cheese
• Hamburger buns
• Lettuce leaves
• Tomato slices
• Salsa (optional)

In large bowl, combine chips, taco seasoning and egg.

Crumble beef over mixture and mix well. Shape into patties.

Broil or grill until thermometer reads 160 degrees and juices run clear.

Top each with cheese slice; cook just until cheese begins to melt.

Serve on buns with lettuce, tomato slices and salsa, if desired.

I have a lot of your column recipes and hope this helps. Keep up the good work! - Velma Wheeler, Worland, Wyo.

Dear Velma: Thank you sharing another good recipe. Happy barbecuing!

Please send your recipes and requests to: Just ask Joyce; c/o The Billings Gazette; P.O. Box 36300; Billings, Mont. 59107.

Or you may e-mail to justaskjoyce@aol.com.