Beef Tacos

• 1 Tablespoon Oil
• 1 Onion finely diced
• 1 Red Pepper finely diced
• 1 small Poblano Pepper or Jalapeno Pepper deseeded and finely diced
• 1 1/2 lb2. Ground Beef
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 - 8- ounce can 1 cup Tomato Sauce
• 1 1/2 - 2 cups Mexican Cheese Blend or Sharp Cheddar, Pepper Jack, or Monterey Jack

• Toppings:
• Sour Cream or Mexican crema
• Guacamole
• Salsa
• Hot Sauce
• Diced Tomatoes
• Shredded Lettuce
• Green Onions

1. Heat large skillet over medium-high heat. Add oil, onion, and peppers and cook for 5 minutes.
2. Stir in ground beef and begin to break up using a wooden spoon.
3. Let ground beef cook and sprinkle with chili powder, cumin powder, salt, and pepper. Stir to coat.
4. Stir in tomato sauce and cook for 5 minutes longer until mixture thickens.

Beef & Potato Enchiladas

1 lb. ground beef
1 onion, diced
1 green pepper, diced
1 can diced green chiles
3 cups cheese
1 large can red enchilada sauce (I like Macayo's)
3 potatoes baked
1t. cumin
2T. chili pepper
1t. garlic powder
2t. paprika
salt & pepper
green onion diced
cilantro diced
12 small tortillas

Brown beef and onions.  Roughly chop baked potatoes and add to pan.  Add seasonings.  Add a little bit of enchilada sauce to the beef mixture.  Dip tortillas in red sauce then fill with beef mixture and top with cheese.  Roll up and place in greased 9x13 pan.  Top enchiladas with remaining red sauce and cheese.  Bake at 350 for 25 min.  Top with green onion and cilantro. 

PW Funeral Potatoes

8 tablespoons (1 stick) salted butter

One 28- to 32-ounce bag frozen shredded hash brown potatoes

1 medium onion, finely diced 

1/4 cup all-purpose flour 

1 cup milk 

2 cups low-sodium chicken broth 

Kosher salt and freshly ground black pepper

1 1/2 cups grated Monterey Jack cheese 

1 cup sour cream 

1/2 cup grated sharp Cheddar

2 cups kettle-cooked potato chips 

1/4 cup grated Parmesan

diced green onion

1.Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.

2.Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.

3. Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.

4.Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.

Potatoes & Ham Casserole

12 red or gold potatoes cubed
1 stick of butter
1/4c flour
2 cups milk or cream
2 cups cheese
1 cup diced ham
diced green onions
salt & pepper

Boil potatoes until almost tender. Drain potatoes and pour into 9x13 pan.  Melt butter and flour making a rue. Add milk and heat until it becomes thick like a gravy. Pour sauce over potatoes. 
Sprinkle with ham and cheese.  Bake at 350 for 30 minutes. 

Cheezy Chicken

8 Chicken Tenders
1 Cup Sour Cream
3 Cups Cheez it crackers;crushed
1/2 Cup Butter;melted

• Preheat the oven to 375F.

Crush Cheez-Its by placing them in a large ziploc bag and rolling over them with a rolling pin.Roll the chicken tenders in the sour cream and then in the Cheez-It crumbs.

Place them in a baking dish. Drizzle with the melted butter.Bake at 375F for 40 minutes.

* Can also use chicken breasts, but instead bake for an hour.