Cheesy Meat and Potato Dish

1 lb Ground Beef (or ground turkey, chicken, or pork)
3 medium Potatoes (peeled and diced)1 medium Onion (chopped)
1 bell pepper (chopped)
2 cloves Garlic (minced)
1 tsp Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Black Pepper
1 cup Beef Broth (or chicken broth)
1 cup Cheddar Cheese (shredded, or your favorite cheese)
1 tbsp Olive Oil (for cooking)
Fresh Parsley (optional, for garnish)

Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced potatoes to the skillet and cook, stirring occasionally, for about 8-10 minutes until they start to soften and lightly brown. Remove the potatoes from the skillet and set aside.
In the same skillet, add the ground meat and cook over medium heat, breaking it up with a spatula, until browned and cooked through (about 5-7 minutes). Drain any excess fat if needed.  Add the chopped onion, bell pepper, and minced garlic to the skillet with the cooked meat. Stir in the paprika, onion powder, garlic powder, salt, and pepper. Cook for an additional 3-4 minutes until the vegetables are softened. Return the cooked potatoes to the skillet. Add the beef broth, stirring to combine everything.
Cover and let it simmer for about 5 minutes, or until the potatoes are tender and the liquid has reduced slightly.  Sprinkle the shredded cheddar cheese evenly over the top of the meat and potato mixture.
Cover and let the cheese melt for 2-3 minutes until bubbly and golden.

Meatball Casserole

1 pound frozen meatballs
1 can (24 ounces) pasta sauce
1 cup water
2 cups uncooked pasta (such as penne or rigatoni)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Instructions
Preheat Oven: Preheat the oven to 375°F. 

Combine Ingredients: In a casserole dish, combine frozen meatballs, pasta sauce, water, and uncooked pasta.
Bake: Cover the dish with foil and bake for about 40 minutes.
Add Cheese: Uncover, sprinkle with mozzarella and Parmesan cheese, then bake for an additional 10-15 minutes until bubbly and golden.
Serve: Garnish with fresh herbs if desired and serve hot.

Chicken Enchilada Soup

2 to 3 Chicken Breasts
12 oz. Chicken Broth
1 small onion, minced
Salt and Pepper to taste

1/2 C butter
Flour (for thickening)
2 Tbsp Taco Seasoning

Salt and Pepper to taste

1 C Milk

2 C Shredded Cheddar Cheese

1 C Red Enchilada Sauce

1 can Corn, partially drained

4 to 6 oz Velveeta Cheese

Place the Chicken, broth, onion, salt and pepper in a crockpot.  Let that  cook until the chicken is done.  

Make a white sauce on stove top using the butter, flour, taco seasoning, salt, pepper and milk. Stir until thickened.  Add in cheese and stir until melted. Add the can on enchilada sauce to the white sauce. Once the sauce is mixed add to the crock pot.  Along with the can of corn.  About 30 minutes before you serve the soup, add the velveeta.  If you want you can garnish with green onion, cilantro, sour cream and crispy tortilla strips.

Cornmeal Rolls

2/3 C Cornmeal
1 C Sugar

2 tsp Salt

1 C Shortening

4 C Milk

2 Tbsp Yeast

4 Eggs

8 C Flour

Combine the first 5 ingredients, heat in sauce pan until thick, then let cool down.  When it has cooled transfer to large mixing bowl, add the yeast, eggs and flour.  Mix well.  Raise for 45 minutes.  Portion and roll into balls, place on greased baking sheet (or lined with parchment). Raise for 30 more minutes.  Bake at 375 for 20 minutes.