|Easy Crockpot Potato Soup|
I wish I had taken a "before" picture because seriously, I was getting worried that the frozen hashbrowns you use in this recipe instead of potatoes would not work. But after 5.5 hours of cooking, it was so creamy and thick! Top with shredded cheddar, some bacon bits, and chives and you're good to go!
|Cheesy Taco Bake|
This thing has three layers. Instead of using one eight-inch tortilla as a layer, I used two and a half six-inch corn tortillas as one layer to make sure I was filling up my pie pan. Then you layer the meat and cheese mixture, do another tortilla layer, more cheese/meat, another tortilla layer, and top it off with the rest of the meat/cheese. Bake and enjoy!
I think where I really went wrong with this was in halving the recipe. Because I was only making it for myself, I didn't want to have any leftovers. But somewhere in the calculations it just didn't turn out as perfect as I had hoped. Still, it was good, and it was nice to be able to eat regular pasta for a change!