Mexican Meat & Potatoes

• 1 pound ground beef, cooked and drained
• 5 potatoes, peeled and sliced thin
• 1/2 onion, diced
• 8 ounces can tomato sauce
• Water to cover
• 1 1/2 teaspoons salt
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 teaspoons cumin
• Generous dash black pepper

Simmer, covered until potatoes are tender & most of the water has evaporated. Serve with toasted flour tortillas.

Baked Mexican-Style Rice

• 1 cup rice, rinsed
• 1 3/4 cups boiling water
• 4 tablespoons diced potato
• 4 tablespoons frozen mixed vegetables
• 1 teaspoon salt
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 1/2 teaspoons ground cumin
• 2 teaspoons tomato paste
• 2 teaspoons chicken bouillon paste

Combine all ingredients in 13x9 baking dish. Cover with foil. Bake at 375 degrees F for 22-27 minutes. Rest 5 minutes before removing foil. Fluff with a fork.

1/2 recipe:

• 1/2 cup rice, rinsed
• 7/8 cup boiling water
• 2 tablespoons diced potato
• 2 tablespoons frozen mixed vegetables
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon ground cumin
• 1 teaspoon tomato paste
• 1 teaspoon chicken bouillon paste

Combine all ingredients in 8x8 baking dish. Cover with foil. Bake at 375 degrees F for 22-27 minutes. Rest 5 minutes before removing foil. Fluff with a fork.

Fideo con Pollo y Tomate

• 3 bone-in chicken thighs, cooked & shredded, about 2 cups
• 1 1/2 tablespoons vegetable oil
• 2 ( 7 ounces) packages Fideo macaroni product (found in the Hispanic aisle)
• 2 cubes Knorr Caldo de Tomate bouillon or  Knorr Caldo de Pollo bouillon
• 1 cup diced onion
• 3/4 (1/2 can) cup petite diced tomatoes (add other half of can to pasta sauce)
• 3-4 cups water (enough to cover pasta)
• salt & pepper to taste (I used 1 teaspoon)
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 1/2 teaspoons ground cumin
• 4 whole Serrano peppers, unbroken & stems on 

Brown fideo in the oil in a large, deep skillet over low heat. This will take patience and will need to be stirred frequently. When many of the noodles are a deep golden brown, add all of the other ingredients, except the peppers. The spices are just suggested amounts and you may need to adjust them. After you have stirred in the ingredients and tasted for spice amounts, place unbroken peppers on top of noodles. These are optional but will add additional flavor to your dish. If they are broken, it will add heat to your dish. Cover skillet with a lid and simmer on low until noodles are soft and most of the water is absorbed, about 20 minutes. Remove peppers before stirring and serving.