Refried Beans

 3 cups dry pinto beans

1 tsp. Cumin

2 tsp. salt

1 Tbsp chicken boullion

chopped onion or dried onion to taste

3 cups shredded cheddar, colby or montery jack

Place beans in crock pot, cover with water and soak over night. In the morning, add cumin, salt, boullion and onions. Cook till beans are soft, adding additional water as needed. Depending on your crock pot this will take anywhere from all day on low to 6 hours or so on high. 

Drain beans, saving the broth. Mash the beans adding broth as needed to make them a little bit soupy. Add 3 cups shredded cheese and mix in till cheese is melted. 

Taco Quiche

 2 lbs. ground beef

2 envelopes taco seasoning (or just season the ground beef with your own combination of spices)

4 eggs

3/4 cups milk

1 1/4 cups biscuit baking mix (or see below for homemade mix)

1/2 cup sour cream

2 to 3 cups chopped lettuce

3/4 cup chopped tomato

1/4 cup chopped green pepper

1/4 cup chopped green onions

2 cups shredded cheddar cheese (or colby jack)

Brown beef, drain. Add seasoning according to package directions. Spoon meat into greased 9 by 13 inch baking pan.  Beat eggs and milk in bowl. Add biscuit mix and mix well (or throw all that in a blender and mix that way). Pour over meat and back at 400 degrees for 20 to 25 minutes till set and golden brown. Cool for 5-10 minutes. Spread sour cream over the top, sprinkle with remaining ingredients and serve immediately. 8 serving.

Biscuit mix: 1 cup and 2 Tbsp flour, 1 tsp baking powder, 1/2 tsp salt, 3 Tbsp oil or shortening