Cheesy Potato Soup

1 cup onion, diced
10 potatoes, peeled and diced
6 cups chicken broth
1/4 teaspoon ground black pepper
1/2 teaspoon seasoning salt
1/4 teaspoon cayenne pepper
8 ounces cream cheese, cut into 1-inch cubes
8 ounces Velveeta, cut into 1-inch cubes

Cook Potatoes in chicken broth, salt, pepper, cayenne pepper, and onion. When the potatoes are done, I place the mix in my blender 3/4 full and puree. Then I continue with the remainder until all the soup has been in the blender. Once it has all been pureed, I place back on the stove and add the Velveeta and cream cheese. Once it has melted and been thoroughly stirred, I serve topped with shredded cheese and bacon bits.

Taco Cupcakes

1/2 lb 95% lean ground beef

1 T taco seasoning

3/4 c canned black beans, drained and rinse

16 wonton wrappers (found in the produce section)

16 ounce bag of shredded cheese
sour cream
salsa

Cook the meat and then drain the grease...add in the black beans and taco seasoning. Mix well.
Spray Pam in your cupcake pan. Line your cupcake pan with wonton wrappers. Add a spoon if the meat mix and cheese on top. Place another wonton wrapper on that. Then add another spoon of meat mix and cheese.
Bake in oven at 325 degrees for 15-20 minutes.
Serve with sour cream and salsa