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Ingredients: 1 rotisserie chicken 12 corn tortillas Mexican cooked rice Creamy chile sauce 3-4 cups of cheese Mexican rices: Oil 2 cups of basmati rice 4 cups of water 1 small can tomato sauce 1 tsp ground cumin 1 bayleaf 2 tbsp tomato chicken bouillon Creamy chili sauce: 8 guajillo chiles 15oz Mexican cream (1 1/2 containers if you want a lot of sauce) 1 tsp ground cumin 1 tsp garlic powder 1 tsp Mexican oregano 1 tbsp tomato chicken bouillon 1/4 cup water For spice use 3 chiles de arbol Toppings- chopped lettuce, sour cream, and salsa Instructions: Wash 2 cups of Basmati rice until the water runs clear. Heat a little oil in a pan over medium-high heat. Add the rice and toast until it turns a light golden brown and has a nutty aroma. Add 1 bay leaf and 1 teaspoon of ground cumin. Toast for another 10-15 seconds. Add 3.5 cups of water (or 4 cups if in a dry area), 1 can of tomato sauce, and 2 tablespoons of tomato chicken bouillon. Mix well. Cook the rice on low heat as per the package instructions. Remove the stems and seeds from 8 guajillo chiles. Soak them in hot water for 10-15 minutes until soft. Add the softened chiles to a blender along with 15 ounces of Mexican crema, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon Mexican oregano, and 1 tablespoon tomato chicken bouillon. Rinse out the crema container with 1/4 cup of warm water, shake, and pour it into the blender. Blend until smooth. Shred the rotisserie chicken. If using boiled chicken breasts, shred them as well. Toast the tortillas lightly to prevent them from cracking. Preheat your oven to 380°F (190°C). Spread a layer of the creamy chili sauce at the bottom of a baking dish. Place a layer of toasted tortillas on top of the sauce. Add a layer of the cooked rice, smoothing it out evenly. Add a layer of shredded chicken. Add a layer of Chihuahua cheese (mozzarella or Mexican cheese blend). Repeat the layers, ending with a final layer of cheese on top. Bake in the preheated oven for 30-35 minutes. If the cheese starts to crisp up too much, cover with foil or parchment paper. Allow to cool slightly before serving. Serve with optional toppings like lettuce, sour cream, and salsa. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious chicken and rice casserole!

Ingredients: 1 rotisserie chicken 2 cups of cooked oregano rice or your choice rice 2 pound of seasoned bite size creamer potatoes *3 lemons if you want to garnish casserole and tart taste Oregano rice 2 cups basmati rice 4 cups of water 1 tsp white vinegar 1 tsp Mexican oregano 1/2 tsp salt Seasoned creamers potatoes: 2 pounds of creamer potatoes 1/2 tbsp olive oil 1 tbsp butter Spring of rosemary 1 tsp coarse salt at the end Creamy lemon sauce: 1/2 tbsp olive oi 3 tbsp butter 2 white onions 3 garlic cloves 1/2 cup heavy whipping cream 1 cup warm water + 3 tbsp chicken bouillon (adjust to taste) Juice and zest of 1 lemon 1 tsp black pepper Instructions: Place your burner on medium heat and drizzle a little bit of oil in your rice pot. Add the washed basmati rice. Toast the rice until it turns golden brown and releases a nutty aroma. Add water, vinegar, Mexican oregano, and coarse salt. Mix well. Reduce the heat to low and cook until the rice is done. On medium heat, add olive oil and butter to a pot. The olive oil will prevent the butter from burning. Add a sprig of rosemary (or other herbs) and 3 garlic cloves. Cook for 3-4 minutes. Add the small potatoes to the pot. Cook until they are slightly tender. Remove the rosemary sprig before it disintegrates. Place a pan on medium heat and add olive oil and butter. Add the sliced onions and cook until they become translucent (about 4 minutes). Add finely chopped garlic and cook for another 30 seconds. Squeeze the lemon juice into a bowl and add the chicken bouillon and warm water. Mix well. Add the lemon mixture, lemon zest, and black pepper to the pan. Mix well. Add the heavy whipping cream and cook for another 3-4 minutes until the sauce thickens. Preheat your oven to 380°F (190°C). Spread the cooked oregano rice evenly at the bottom of a baking dish. Sprinkle the cooked potatoes over the rice. Add shredded rotisserie chicken, including the juices from the chicken, on top of the potatoes. Pour the creamy lemon sauce over the chicken and rice mixture. Garnish with lemon slices around the edges. Cover the baking dish with foil and bake for 35-40 minutes. Remove the foil for the last 5 minutes of baking. Garnish with chopped chives or green onions. Tips: - Remove foil last 5 mins to to roast the onion on the top. - Once casserole finishes baking sprinkle salt and freshly cracked black pepper over the top.aditional leftover sandwiches. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious lemon chicken potato and rice casserole!

Ingredients: Puff pastry Turkey or protein of choice Green beans and bacon or choice of veggies Cranberry sauce Dressing/stuffing Gravy Mashed potatoes Instructions: Preheat your oven to 400°F (200°C). Line the bottom of your casserole dish with either puff pastry or leftover dinner rolls. Add a layer of cooked turkey. If using ground turkey, ensure it’s seasoned similarly to your holiday turkey. Layer on your favorite veggies. Traditional choices could include green beans and bacon, but mixed veggies or canned corn work well too. Spread a layer of cranberry sauce over the veggies. Layer your leftover stuffing evenly over the cranberry sauce. Pour gravy over the stuffing. Make sure it's evenly distributed. Top with a layer of mashed potatoes. You can pipe them for a decorative touch or spread them with a spoon for a quicker option. Dot small cubes of butter throughout the top layer of mashed potatoes. Place the casserole in the preheated oven and bake for 20-22 minutes or until the pastry is golden and crispy. Allow the casserole to cool for about 15-20 minutes before serving. This helps the layers set and makes it easier to serve. Tips: - If you don't have turkey, rotisserie chicken from the grocery store works well. - This casserole is a great alternative to traditional leftover sandwiches. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious 7 layer turkey leftover casserole!

Ingredients: 1 shredded rotisserie chicken 14 to 18 corn tortillas 2 cups of cooked white rice 2 cans of white beans 2 to 3 cups of melty cheese such as chihuahua or mozzarella Creamy white sauce 3 cups of heavy whipping cream 1 tbsp chicken bouillon 4 roasted Anaheim peppers 1 tsp onion powder Dash of white pepper Instructions: Toast the corn tortillas until they are almost tostada style to remove moisture and prevent sogginess. Mix the cooked white rice and white beans gently to keep the beans whole. Add the shredded rotisserie chicken and gently toss again. In a blender, combine the heavy whipping cream, chicken bouillon, onion powder, a dash of white pepper, and roasted green peppers. Blend until smooth. If the sauce is too thick, add a bit more heavy whipping cream (up to half a cup) to achieve the desired consistency. Preheat your oven to 380°F (190°C). Spread a layer of the sauce on the bottom of a baking dish. Layer toasted tortillas on top of the sauce. Evenly distribute some of the sauce over the tortillas. Add a layer of the rice, chicken, and bean mixture. Add a few dollops of the sauce and spread it out. Sprinkle a layer of cheese over the sauce. Repeat the layering process: tortillas, sauce, rice mixture, and cheese. Finish with a final layer of tortillas, the remaining sauce, and a generous layer of cheese on top. Place the casserole in the preheated oven and bake for 30-35 minutes. Check the casserole at around 25 minutes to ensure the top isn't burning. If it gets too toasty, cover with foil or parchment paper and continue to bake. Once baked, let the casserole sit for a few minutes before serving. Tips: - Check the tenderness of your white beans. Some brands of beans are harder than others. If they are hard, rise and microwave in clean water for 4 minutes. Strain, and then add them to your casserole. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious cheesy Mexican chicken and rice casserole!

Ingredients: 3 cups of corn kernels 4 cups of Maseca (instant corn masa) 1 cup milk 1 cup of water 1 1/2 tbsp chicken bouillon or salt to taste 10- 15 roasted Anaheim peppers 1/2 onion 8 oz of queso fresco 3 cups medium cheddar cheese 1/2 butter shortening 1/2 cup butter + extra to coat the bottom of the baking dish 1 tbsp sugar 1 tbsp baking powder Optional- 2 to 3 cups of shredded chicken (add around the same time as mixing cheddar cheese) Tastes best with salsa verde (add fresh onion and cilantro) Instructions: In a blender, combine the milk, corn, onion, and sugar. Blend until smooth. In a mixing bowl, combine the butter and butter shortening. Using a whisk attachment, whip until the mixture is nice and fluffy (about 3 minutes). Add the Maseca and chicken bouillon (or salt) to the whipped fat mixture. Mix on medium speed for about 1 minute until the mixture resembles a crumble. Pour the blended corn mixture into the dry ingredients. Rinse the blender with water to ensure all the corn mixture is used, then add it to the bowl. Add the baking powder and mix on medium speed for another 2 minutes until well combined. Add the sliced roasted Anaheim peppers and cheddar cheese. Mix on low speed for about 45 seconds until everything is well combined. Preheat your oven to 350°F (180°C). Grease the bottom and sides of a baking dish with melted butter. Pour the masa mixture into the prepared baking dish and spread it out evenly. Sprinkle queso fresco (or more cheddar) over the top. Optionally, you can add extra roasted Anaheim peppers or other preferred green chiles. Cover the casserole with parchment paper and then foil. Bake at 350°F (180°C) for 50 minutes. If you are at high altitude, add an additional 8 minutes to the bake time. For the last 10 minutes of baking, remove the foil to allow the cheese on top to crisp up. Let the casserole rest for at least 15-20 minutes before serving to allow it to set properly. If desired, serve with sour cream and a spicy green salsa. Tips: - If you’d like a more cake texture use 3 cups Maseca + 1 cup AP flour. - Please allow this casserole to set for 15-20 minutes. The longer you allow it to rest the better It will form into squares. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious Mexican tamales casserole.

Ingredients: 1.5 pounds of ground beef 1 tsp garlic powder 1 tsp salt 1 tsp black pepper 3 to 4 cups of green beans 1/2 onion 1 cup heavy whipping cream + 1/2 cup water 1 tbsp chicken bouillon (adjust to taste) 8 oz of tomato sauce 1 tsp Mexican oregano 1 chipotle pod in adobo sauce 2 to 3 cups of Mexican rice Optional- fried onions, crispy jalapeños, or panko crumbs Top with cream fresca or sour cream Instructions: In a blender, add 1 cup of heavy whipping cream. If it’s very thick, add 1/4 cup of water. Add 8 ounces of tomato sauce, 1 chipotle pepper in adobo sauce, and 1 teaspoon of chicken bouillon. Blend until smooth. Heat a pan over medium-high heat and add a little bit of olive oil. Add half an onion (chopped) and sauté for about 2 minutes until soft and translucent. Add 1.5 pounds of ground beef and cook until no pink is visible. Season with 1 teaspoon of garlic powder, salt, pepper, and 1 teaspoon of Mexican oregano. Optional: add some adobo sauce from the chipotle pepper for extra flavor. Preheat your oven to 380°F. Grease the bottom of your baking dish with melted butter or olive oil. Layer the bottom of the dish with Mexican rice (about 2-3 cups). Add the cooked ground beef on top of the rice. Layer 3 cups of green beans (thawed if frozen, cooked if fresh) over the ground beef. Pour the blended sauce evenly over the green beans. Add your choice of toppings: fried onions, crispy jalapeños, or panko crumbs mixed with a little oil or melted butter. - Optionally, add some cheese if desired. Cover the casserole with foil (use parchment paper underneath if sticking is an issue). Bake for 25 minutes. Remove the foil and bake for an additional 5-6 minutes. Optionally, top with crema fresca before serving. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious Mexican ground beef and green bean casserole.

Ingredients: 10 to 12 eggs (mix with 3 tbsp sour cream+ 1 tbsp heavy whipping cream black pepper) 16 oz of longaniza (sausage or chorizo) 3 tbsp of Ap Flour 1/2 tsp cumin, 1/2 onion powder 1/2 black pepper 2 1/2 cups of milk 1 cup of heavy whipping cream or half & half 1 tsp of chicken bouillon or salt Biscuits recipe- https://www.youtube.com/watch?v=e9Suf6SL6yo Or 2 packs of biscuits Mexican cheese blend Instructions: Crack the eggs into a bowl. Add a dollop of sour cream and a splash of heavy whipping cream. Sprinkle some black pepper. Beat the eggs until they are well combined. Add the Mexican sausage (longaniza or chorizo) to a pan. Break down the sausage and cook it thoroughly for 6-8 minutes. To the remaining fat in the pan, add all-purpose flour. Stir until fully combined—season with cumin, black pepper, and onion powder. Add milk and additional heavy whipping cream. Continue mixing until everything is well combined. Add chicken bouillon or salt to taste. Once mixed, turn off the burner. The gravy should be nice and thick. Preheat your oven to 350°F. Butter a casserole dish. Place the biscuits at the bottom of the dish. (If using store-bought biscuits, cut them into little squares.) Add the cooked sausage over the biscuits. Sprinkle Mexican cheese blend over the sausage. Pour the beaten eggs over the cheese. Place the cut biscuit squares over the top of the cheese. Pour the prepared gravy over the biscuits. Top with additional cheese. Place the casserole in the preheated oven. Bake for 35-40 minutes. Check for doneness by giving the casserole a little shake. If it jiggles, it’s not fully cooked. Once fully cooked, remove the casserole from the oven. Let it cool slightly before serving. Tips: Place a parchment paper over the baking dish for the last 8 to 5 mins to avoid cheese burn. Feel free to customize the recipe to your liking and preferences. Enjoy this Mexican style sausage biscuits and gravy casserole!

Ingredients: 10 to 12 potatoes 1 1/2 tbsp Ap flour 2 tbsp butter 2 cups of milk 1 tbsp chicken bouillon or 1 tsp salt (adjust to taste) 1 tsp black pepper 1 1/2 cups of cheese 2 tbsp oil Instructions: Preheat your oven to 350°F. Peel and slice the potatoes to about half an inch thick. Place the potato slices in a baking dish. Cover the potatoes with a damp paper towel to prevent oxidation. Drizzle 2 tablespoons of oil over the potatoes. Sprinkle 1 teaspoon of salt over the potatoes. Cover again with the damp paper towel. Place the baking dish with the potatoes in the microwave for 8 minutes to give them a head start on cooking. Place a saucepan on medium heat and add 2 tablespoons of butter. Once the butter has melted, add 1.5 tablespoons of all-purpose flour and mix well. Cook the mixture for 10-15 seconds, ensuring it doesn't burn. Add 2 cups of milk, 1 tablespoon of chicken bouillon, and 1 teaspoon of black pepper. Stir continuously for about 5 minutes until the sauce thickens. Lower the heat to medium-low and add half a cup of Vermont white cheddar cheese (optional). Stir until the cheese is melted and the sauce is smooth. Turn off the burner. Pour the béchamel sauce over the semi-cooked potatoes, ensuring each slice is well coated. Optionally, sprinkle some additional cheddar cheese over the top for a cheesy crust. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking until the cheese is melted and bubbly. Let the casserole cool slightly before serving, as it will be very hot. This casserole pairs well with a warm soup, such as lentil soup. Optional: garnish with chives and bacon bits for added flavor. Tips: -Use white Vermont cheddar in the béchamel sauce if possible. If you don’t microwave potatoes your bake time will be around 1 hr 10 mins, since the potatoes are cut thick. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious, creamy, and cheesy potato casserole!

Ingredients: 2 cans of tuna 12 oz egg noodles 3 chipotles in adobo sauce 1/2 of an onion 2 green onions Small bunch of cilantro 2 garlic cloves 1/4 of a cup of tomato sauce 1/2 tbsp Mexican oregano 1 tsp black pepper 3 1/2 cups of milk (extra creamy add 1 cup of heavy whipping cream) 1 cup mozzarella cheese 2 tbsp tomato chicken bouillon 1 1/2 tbsp AP flour Optional topping - 1/4 of a cup cotija cheese or parmesan + 1/2 cup panko crumbs, crema fresca, and chives. Instructions: Preheat your oven to 375°F. Bring a pot of salted water to a boil. Remove the seeds from the chipotle peppers. Finely chop them until they are in small bits. Melt 3 tablespoons of butter in a saucepan over medium heat. Add the chopped onions and minced garlic. Sprinkle with a pinch of salt. Cook for 2-3 minutes until the onions are translucent. Add the all-purpose flour and mix well. Cook for another 40 seconds. Gradually add the cold milk, stirring continuously to prevent lumps. Add the tomato sauce, chicken bouillon, Mexican oregano, finely chopped chipotle, and black pepper. Mix well. Reduce the heat to low and continue to stir until everything is well combined. Turn off the heat and add the cheese. Stir until melted and well combined. Once the water is at a vigorous boil, add half of the egg noodles. Stir and wait for the water to return to a vigorous boil before adding the rest of the noodles. Cook according to the package instructions (about 9-11 minutes). Drain the noodles. In a small bowl, combine the panko crumbs with 2 tablespoons of melted butter. Mix until all crumbs are coated. Add the Cotija cheese (or parmesan) and mix well. Set aside. In a large bowl, combine the drained noodles with the sauce. Gently fold in the tuna, green onions, and chopped cilantro. Butter a casserole dish and pour the mixture into it, smoothing the top. Sprinkle the panko crumb mixture evenly over the top. Bake in the preheated oven for 25-30 minutes. Check at 25 minutes to ensure the topping is not burning. The casserole is ready when the top is golden brown. Optional: add some crema fresca and garnish with chives. Serve hot. Tips: Ingredient Substitutions: If you don't like tuna, you can use chicken instead. Similarly, if you don't have Cotija cheese, Parmesan cheese is a good alternative. Feel free to customize the recipe to your liking and preferences. Enjoy your creamy Mexican chipotle tuna casserole!

Ingredients: 8 chiles guajillos (mild) 4 cups chicken broth or 4 cups hot water with 2 1/2 Tbsp chicken bouillon 2 tomatoes or 4 oz tomato sauce 1 tsp ground cumin (optional) Oil 4 cups pinto beans (w/ 3 cups broth or water) 1/2 cup lard or oil of choice 1 tsp salt 3 cups Mexican cheese blend Instructions: Blend the soaked Guajillo chilies, 4 cups of chicken broth (or broth mixture), cumin (if using), and tomatoes until smooth. If not using a high-powered blender, strain the mixture. Add 1 teaspoon of oil to a pan over medium heat. Add the blended sauce and bring to a boil. Cook for an additional 8-10 minutes, stirring periodically. Blend 4 cups of pinto beans with 3 cups of broth or water at a low speed for about 20 seconds. Heat 3 tablespoons of lard (or 2 tablespoons of oil) in a pan over medium heat. Add 1/4 of an onion and a serrano or jalapeño (if using) and cook until the onion is translucent, 2-3 minutes. Add the blended beans and 1 teaspoon of salt. Combine well. Cook for another 8-10 minutes, stirring periodically, until the beans are dry and creamy. For traditional refried beans, add 1/4 cup of warmed-up lard and mix for another 2 minutes. Preheat the oven to 380°F. If using weak tortillas, do not dip them into the sauce. Instead, fill them directly with beans. Place some refried beans into each tortilla. Add chorizo to the beans if desired. Sprinkle some Mexican cheese blend over the beans. Roll up the tortillas and place them in a baking dish. Pour enchilada sauce over the top of the rolled tortillas. Sprinkle more cheese on top. Bake for 15-18 minutes until the cheese is melted. Serve the bean and cheese enchiladas with Mexican rice, lettuce, pico de gallo, and Mexican sour cream on the side. Tips: -If you have hearty eaters add 8 oz of chorizo to the beans. Feel free to customize the recipe to your liking and preferences. Enjoy your cheesy enchiladas rojas!

Ingredients: 1 dozen of eggs 12 pre-cooked breakfast sausage patties 12 buttermilk biscuits 2 cups Mexican cheese blend 3/4 of a cup of heavy whipping cream 1 red bell pepper 1 green bell pepper 2 green onions 1 tsp black pepper 1 tsp salt 1 tbsp Baking powder Instructions: Preheat your oven to 375°F. Crack the dozen eggs into a mixing bowl. Add the heavy whipping cream, baking powder, black pepper, and salt. Mix until all ingredients are well combined. Add the diced red bell pepper, green bell pepper, chopped green onions, and Mexican cheese blend to the egg mixture. Mix everything. Grease your casserole dish with a butter stick to prevent sticking. Place a pre-cooked sausage patty at the bottom of the dish. Place a buttermilk biscuit on top of each sausage patty. Continue this process until the entire dish is filled. Pour the egg mixture over the sausage and biscuit layers into the casserole dish. Place the casserole in the preheated oven. Bake for 40-45 minutes. Check the casserole 8-5 minutes before the time is up; if the top is getting too brown, you can cover it with parchment paper to prevent over-crisping. The casserole is ready when the center is set and not jiggly. If it's still jiggly in the middle, bake for a few more minutes. Once baked, let the casserole cool slightly. Run a knife around the edges to ensure it lifts out easily. Slice and serve warm with your favorite breakfast sides. Optional: add crushed chiltepines or salsa roja for an extra spicy kick. Tips: Freezing for Meal Prep: Cut the cooled casserole into portions. Place portions into containers and freeze. Thaw in the refrigerator the night before serving. Microwave for 1-1.5 minutes to reheat. Feel free to customize the recipe to your liking and preferences. Enjoy your egg and sausage breakfast casserole!

Ingredients: 8 to 10 potatoes 10 poblanos (save 2 for filling and topping) 2 cups Mexican oregano rice 1.3 pounds of ground beef (good for up to 2 pounds) Poblano cream sauce 3 to 4 cups of Oaxaca cheese, Chihuahua, or mozzarella (1 cup for poblano sauce) 6 corn or flour tortillas Ground beef filling: 1 tbsp oil 1.3 pounds of ground beef 1 tsp ground cumin 1 tsp garlic powder 1 tsp onion powder 1 tsp salt 1 tsp black pepper 1 roasted poblano pepper (more if you want an extra bite) Poblano cream sauce: 8 roasted poblano peppers Bunch of cilantro (50 stems) 15oz crema fresca or half & half 1 1/2 cups warm water 2 tbsp chicken bouillon 1 cup of Oaxaca cheese (Chihuahua or mozzarella) Oregano rice: 1 tbsp oil 2 cups rice 3 3/4 cups water 1 tsp salt 1 tbsp Mexican oregano 1 tbsp vinegar Instructions: Place a pot on medium heat and add 1 teaspoon of oil. Add the clean rice and toast it until it's nice and golden. Add salt, Mexican oregano, water (as suggested on the rice package), and a splash of vinegar. Cook until the rice is ready. Peel and slice the potatoes into rounds. To avoid oxidation, microwave them for 10-12 minutes with a damp paper towel over them. Roast the poblanos until they are nice and charred. Place the charred poblanos into a container to sweat, making it easier to peel the skin off. Once cooled, peel off the skin and remove the stems and seeds. Set aside two peppers for the filling and topping, and place the rest into a blender. In the blender with the poblanos, add the cilantro stems (optional serranos or jalapeños), 15 ounces of crema fresca, 1.5 cups of warm water, 2 tablespoons of chicken bouillon, and a handful of melty cheese. Blend until smooth. Place a pan on medium heat and add 1 teaspoon of oil. Add ground beef (even if frozen). Continuously turn and scrape the beef until it's crumbly. Season with 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper. Add one of the roasted poblano peppers (chopped) and mix well. Cook for another minute to a minute and a half. Preheat your oven to 380°F. Place a bit of the creamy poblano sauce at the bottom of your baking dish. Add a layer of corn tortillas (or toasted flour tortillas). Add a layer of the prepared rice. Sprinkle with cheese. Add a layer of seasoned ground beef. Pour more of the creamy poblano sauce over the layers. Add a layer of the cooked potato slices. Pour more sauce to cover all the potatoes. Top with a generous amount of cheese. Decorate with thin strips of the reserved poblano peppers. Cover the casserole with foil and bake for 45 minutes. Remove the foil for the last 15 minutes to allow the top to get nice and gooey. Prepare extra sauce (optional): in a hot pan, melt 2 tablespoons of butter. Add any remaining creamy poblano sauce. Cook on medium-low heat for 5-6 minutes, stirring occasionally. Let the casserole rest for 10 to 15 minutes before serving. Optionally, serve with the extra sauce drizzled on top. Tips: Cook potatoes while cooking ground beef Heat potatoes in the microwave for 10-12 minutes or until potatoes are translucent. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious potato and ground beef casserole with creamy poblano sauce!