Cheesy Potato Casserole

        * 2 1/2 pounds potatoes, diced and cooked (can use frozen hashbrowns, thawed)
        * 1 can cream of chicken soup
        * 1cup (or more!) shredded cheddar cheese
        * 1 1/2 cups sour cream
        * 1/4 cup chopped onion
        * 1/2 cup butter, melted
        * salt and pepper to taste
        * optional: 1 cup crushed cornflakes (or breadcrumbs) and another 1/2 cup melted butter

    Mix first seven ingredients.  Spread in 9×13 pan.  Optional:  top with cornflakes tossed in melted butter.  Bake at 350* for 1 hour.

Taco Cornbread Bake

1 lb ground round
1 packet taco seasoning
1/3 cup water
1 can Rotel tomatoes and green chiles
1 can black beans, drained and rinsed
1 box Jiffy corn bread mix, plus ingredients to make cornbread
1 cup shredded cheddar cheese
sour cream
salsa

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel tomatoes and black beans. Spoon into a greased 8x8 baking dish.

Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.

Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted.  Serve with sour cream and salsa.