Taco Grilled Cheese

Ingredients

1 lb ground beef
1 (1.25 ounce) package taco seasoning mix
Frozen potato crowns (about 24)
8 slices American cheese
2 cups shredded Mexican cheese blend
butter (for spreading)
8 slices white bread

Directions
                   
Step 1: In a medium skillet over medium high heat, brown ground beef. Drain off any excess liquid and stir in the package of taco seasoning and ¾ cup of water. Bring to a boil, reduce heat and simmer for 5 minutes (or until the ground beef is fully cooked), stirring occasionally. Meanwhile, cook the potato browns by either baking them in the oven or deep frying them according to package directions. Drain on paper towels (if deep frying).

Step 2: Pre-heat a skillet to medium high heat. Spread butter over one side of a slice of bread. Place butter side down into the skillet. Top with 2 slices American cheese, taco meat, potato crowns, and shredded Mexican cheese blend. Butter an additional slice of bread on one side and place it butter side up on top of the sandwich.

Step 3: Cook in the skillet until lightly browned on the bottom and flip over. Continue cooking until the other side has browned and the cheese has melted. Repeat with remaining sandwiches.

Crockpot Breakfast Casserole

6-8 strips of bacon

1 onion, peeled & chopped

1 clove garlic, peeled & minced

1 red or green bell pepper, seeded & chopped

1 (2lb) bag frozen hashbrowns

1 1/2 cups shredded cheese

12 eggs

1 cup milk

1 tsp dried dill

1/2 tsp salt

1/2 tsp pepper

Spray crock pot with non stick cooking spray. Cook bacon until crisp, cool, and chop into 1/2 inch pieces, set aside. Saute onions, bell peppers, and garlic for 5 minutes. Place 1/3 frozen hashbrowns in the bottom of the crock pot, add 1/3 the bacon, and 1/3 onion, garlic, pepper mixture, and 1/3 cheese. Repeat the layers and end with cheese. 

In large mixing bowl mix eggs, milk, dill, salt & pepper. Pour over ingredients in crock pot, cover and turn on low. Cook for 8-10 hours.

Yields: 8-10 servings.