• Cut green peppers in half and remove seeds and ribs with a melon baller or spoon. Place pepper on a sheet pan.
• In large skillet, brown and crumble ground beef. Drain to remove excess grease.
• Sauté onion, red pepper, jalapeno, and garlic until onion is translucent.
• Place ground beef and onion pepper mixture in a large mixing bowl. Add rice, black beans, and corn.
• Mix to combine. Add salsa, ¼ cup cheese, and cilantro. Toss to mix.
• Spoon filling into peppers, and sprinkle with corn chips¹ or bread crumbs. Top with remaining cheese.

Oven: Bake in a 375°F oven for 15-20 minutes or until cheese is melted and peppers are cooked.

Grill: Heat grill on high. Turn off one half. Place peppers on the grill over the side with no heat and close the lid. Grill for 15 – 20 minutes or until cheese is melted and peppers are tender.

Tip: There always are quite a few small and broken chips at the bottom of the bag. Crush them and store them in a bag in the freezer to use as breading for fried chicken or to top a casserole.

• In a medium-sized sauce pan melt the butter and mix in mustard, Worcestershire sauce, poppy seeds, and onion. Simmer until the onions become translucent about 5 minutes.
• Cut the entire package of rolls in half. Do not separate them, keep them intact.
• Lightly grease the bottom of a 9″ x 12″ baking pan.
• Place the bottom half of the rolls in the prepared pan and spread with half of the onion mixture.
• Layer the ham and cheese over the onion mixture. Cover completely from edge to edge.
• Replace the tops of the rolls and spread the remaining onion mixture evenly over the surface.
• Cover pan loosely with aluminum foil that has been lightly sprayed with non-stick spray. Place in the refrigerator for at least 4 hours or up to 24 hours (the rolls will absorb the butter mustard sauce as they sit).
• When you are ready to serve. Remove rolls from the refrigerator and heat oven to 350°F. When the oven in hot, place the covered pan in the oven for 10 minutes.
• Remove foil and bake uncovered for another 10 – 15 minutes, or until tops are light golden and slightly crisp.
• Transfer rolls onto a cutting board, cut and serve.

• Heat oven to 375 degrees.
• Heat the green chili in a sauce pan over medium heat.
• Cover the bottom of a 13" x 9" baking dish with a thin layer of the green chili. Then add flour tortillas to completely cover. (The layer on chili in the bottom will prevent the enchiladas from sticking)
• Cover the tortillas with another layer of green chili. (Enchilada means encased).
• Spread an even layer of chicken and onion across the dish and sprinkle with cheese. I added some cilantro and diced jalapeno if desired.
• Cover tortilla with more green chili.
• And more tortillas. (Use the back of your ladle or spoon to gently push out any air pockets under the tortillas).
• And more green chili.
• And now the second layer of the chicken, onion, and cheese.
• Followed by more green chili, and the final layer of tortilla.
• Top with another layer of green chili, and then sprinkle with cheese, onion, and cilantro.
• Place the baking dish on a foil or parchment lined sheet pan to catch any spills, this also makes it easier to transfer the heavy dish out of the oven.
• Bake the enchiladas for about 50 to 60 minutes or until the top is lightly browned.
• Allow the enchiladas to stand for at least 15 minutes before attempting to cut.

Serve

• Garnish with fresh cilantro and serve with sour cream and Guacamole.

• Cook sausage and onion in a skillet over medium-high heat until sausage is well browned, stirring to crumble the meat.
• Pour off any excess oil.
• Stir soup, ketchup and Worcestershire into skillet and add vegetables mixing well. Resist adding salt, the Worcestershire will offer plenty.
• Spoon the mixture into shallow baking dish. Sprinkle with half the cheese.
• Cover with tater-tots and remaining cheese and a grind of black pepper.
• Drizzle with olive oil and bake at 425 degrees F for 25 minutes or until potatoes are golden brown.
• Allow casserole to stand for 5 to 10 minutes before serving.

• Trim any thick fat from the outside of the pork butt. Cut the meat into 1-inch cubes. Discard any cubes that are pure fat, but don't try to trim all of the fat out of the meat.
• Put the pork in a large pot. Add the water the strips of orange zest, garlic, onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and cloves. Bring to a boil then reduce to a simmer. Skim off any scum that forms on the surface. Simmer for 1 1/2 hours, until the pork is very soft, adding more water if necessary to keep the meat submerged. Season with salt.
• Bring to a gentle boil and cook until the water has evaporated about 30 minutes.
• After water has evaporated, cook a little longer to brown the meat slightly. (Note: if you want extra-crispy carnitas, fry approximately 25 minutes.) Watch carefully to prevent burning.
• Remove the bay leaves and cinnamon sticks. Put the meat in a fine strainer and push gently with a wooden spoon to remove any excess fat. Discard the fat.
• Fold a few tablespoons of carnitas inside each tortilla and top each taco with cilantro, onion and salsa. Avocado if desired