check back later today I will be posting his recipe

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• 2 pounds ground beef, or ground chuck, or venison, or stewing beef, or sausage, or any combination that amounts to 2 pounds
• 3 onions diced
• handfull of peppers of your choice, diced
• 6 pound can of tomato sauce
• 6 pound can of diced tomatoes
• 6 pound can of pinto beans
• your favorite seasonings

In a large skillet brown meant and onions and peppers. Then add all ingredients to a very large crockpot or electric roaster. Season according to your preference,  we use lots of chili powder and cajun seasoning. Cook on low about 4-6 hours, or until the aroma makes your stomach growl. Serve with a topping of fresh diced tomatoes, fresh diced onions, shredded cheese and sour cream. Also great to have cornbread muffins on the side.

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• 2 pounds ground beef
• 1 onion cut in strips
• 1 bell pepper cut in strips
• 2 jalapeno peppers cut in strips
• 3 T. fajita seasoning
• homemade corn tortillas
• toppings- grated cheese, sour cream, diced tomatoes, lime slices or juice, cilantro
• 3 cups cooked rice (optional)

In a skillet on med heat cook the ground beef, onion and peppers with the fajita seasoning until the meat is cooked. You can add the cooked rice to stretch it a bit further if desired. Serve in fried tortillas and add toppings as desired.

This is one of those meals that can be really budget or a little more extravagant according to what you add on top. We use what is handy or on sale. Not as tasty as steak but will do . This makes enough to feed my big crowd.

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These are very simple.

• 2 cups Maseca instant corn flour
• 1 1/14 cups warm water
• dash salt
• 2 squirts lime juice

Mix together well, and divide into 16 equal amounts for taco size tortillas, you can roll the dough into a ball and flatten with hands or a tortilla press or you can do as we do, roll out with rolling pin and then use a plastic container as a big cookie cutter, then take tortilla and carefully place in ungreased hot skillet (cast iron is best). Cook on each side about 30 seconds or until lightly browned. And don’t forget to bless the cook

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these are really easy, you will need

• cooked filling, leftovers are great, meat, veggies, rice etc.
• tortillas – corn or flour
• extras like diced onions and/or tomatoes, and/or chili peppers
• grated cheese, Mexican style is best
• vegetable oil
• toppings, sour cream or guacamole

Warm your skillet and add a small amount of oil, just enough to cover the bottom. Take a tortilla and on one half add filling and cheese and any extras, not too much, you are going to fold over the half without anything onto the filled half. It should no be so full that the stuffing is falling out. Then place in skillet and fry until golden brown, turn carefully and fry the next side. The cheese should be getting oozy. Cut into quarters with a big knife or pizza cutter and serve with salsa and toppings. Really yummy and really easy. Our favorite is to use our jalapeno chicken and rice.

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Ok, before I forget. I stood over Georgia tonight while she made this. Here goes. Remember we like it hot and we feed an army (Beau). First she takes 2 chicken leg quarters and either boils them in a stock pot or cooks them in the crock pot with about 10 cups of water. You will need this. Here are the ingredients.

• 4 cups uncooked rice
• 1/2 cup diced jalapeno peppers
• 1 chopped onion
• 2T vegetable oil
• diced cooked chicken from leg quarters
• 8 cups hot chicken stock
• 8oz shredded fiesta blend cheese
• toppings of sour cream, salsa or diced tomatoes

Put your rice, peppers, onion and oil in large deep skillet that has a lid. Cook on med high until onions transparent. Add chicken, and stock. Stir well. Cover and turn to simmer stirring occasionally until most of the liquid is absorbed. then leave covered with heat off for another 10-20 minutes. Serve with cheese on top and a dollop of sour cream and topped with fresh salsa or diced tomatoes.  Don’t forget to bless the cook.

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