1 Onion

3-4 Potatoes

Brown meat and onion together until done. Do not drain. Place in crockpot add 1 TB Green Chili Powder and 1 TB Red Chili Powder and peeled, cubed potatoes and cook on low for 4 hours. Cut 4-6 slices of bread into cubes and let dry. Mix into meat mixture. The purpose of the bread is to bind the meat mixture together. This is what makes it the most authentic and correct texture for burritos and tacos.

Heat one package of flour tortillas in the microwave. Place a large spoonful of meat in the center of the warm tortilla, top with a good amount of grated cheese. Fold both sides of the tortilla into the center, then fold and roll up. Wrap first in waxed paper (to keep it moist) then in foil (to keep it warm).

These can be tossed in the oven "as is" - they can be put in a cooler and kept fairly warm for several hours for a ski trip or picnic or they can be frozen and microwaved (after removing foil) later.

I've never made these the same way twice. I like to mix it up - sometimes I use hot spicy sausage and sometimes I use a left over sunday roast shredded. The concept is still the same - cooking the meat until it's very soft and adding spices/potatoes/bread. This can also be used for tostadas or tacos.

1 lb sausage (regular Jimmy Dean)

2 eggs

1 cup oatmeal

1 cup bread crumbs (I use Progresso Italian Style)

Dump all into a big bowl and mix with your hands until well incorporated. Divide into loaf pans - it should make 2 large loaves. Bake 350 for 45 minutes. Some people like to put ketchup or tomato paste on top during the last 10 minutes of baking. This can be frozen for later use.

1/2 yellow onion chopped

1 large bottle Classico Tomato Basil Pasta Sauce

1 Cup Cottage Cheese

1 Bag of Ziti

Mozzarella/Provalone Cheese blend

While you're boiling the water for the Ziti, brown sausage and chopped onion. Drain sausage/onion mixture. Add sauce, cottage cheese and sausage mixture back to pan to warm up. In a casserole pan, layer the sauce mixture, cooked pasta and cheese. This is a great recipe to make extra. Freeze one casserole (thaw before heating) and put one in the oven to enjoy right away. Bake 350 for 25 minutes or until cheese is bubbly.

Options: Classico is just the sauce I use, you should use whatever sauce you like or make your own (Kris)

Onion

Carrots

Potatoes

Celery

Butter

Cut Beef into bite size pieces. Place beef into a plastic bag with 1 cup flour, 1 tsp salt, 1 tsp pepper and toss coating beef with flour mixture. Meanwhile, melt 1 stick of butter in a frying pan, add beef and brown on all sides but don't cook it through. (save the baggie of flour to use later) In a crock pot add carrots, potatoes and onion chopped in bite sized pieces. We prefer an even ratio of carrots and potatoes and just a few onions and celery - make it to your preferences. Once the beef is browned, add to crockpot with 1 cup of water and cook on low for 8 hours or until vegetables are tender.

To thicken the gravy - boil 2 cups of water, add 2 beef boullion cubes, and whisk 4-5 tablespoons of flour. Add back to crockpot and incorporate. Season with salt and pepper.

Options: Use Pork instead of Beef

Add salsa for a mexican flavor.