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Tag: beans (Page 4 of 6)

Cheesy Pasta and Bean Bake

January 12, 2007 / / 0 Comments

Recipe Source: bushbeans.com

Prep/Cooking Time: Preparation time: 5 minutes / Cooking time: 55 minutes

Ingredients:

1 package (16 ounces) penne pasta
1 can (14.5 ounces) diced tomatoes
2 cans (16 ounces) BUSH’S BEST Light or Dark Kidney Beans, drained and rinsed
1 jar (26 ounces) spaghetti sauce
2 cups shredded mozzarella cheese

Directions:

Preheat oven to 375 degrees. Prepare pasta according to package directions. Drain and return to saucepan. Stir in diced tomatoes, kidney beans and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella. Bake until cheese is melted and golden, about 40 minutes.

Makes 6-8 servings.

Baked Mexican Chili Pasta

January 12, 2007 / / 0 Comments

Recipe Source: bushbeans.com

Prep/Cooking Time: Prep Time: 10 minutes / Cook Time: 30 minutes

Ingredients:

1 lb. ground beef
1 onion, chopped
2 cans (15.5 ounces) BUSH’S Chili Magic Chili Starter, any variety
1 can (14 1/2 ounces) diced tomatoes
1/2 lb. elbow macaroni
1 can (4.5 ounces) chopped green chilies
4 cups (16 ounces) shredded Mexican cheese blend, divided

Directions:

Preheat the oven to 350°F. Coat a 9″ x 13″ baking dish with nonstick cooking spray. In a large skillet, brown the ground beef with the onion over medium heat; drain if necessary. Add the Chili Magic and diced tomatoes; cover and cook for 10 minutes, stirring occasionally. Meanwhile, cook the macaroni according to the package directions; drain. In a large bowl, combine the chili, macaroni, green chilies, and three cups cheese; mix well and spoon into the baking dish. Top with the remaining 1 cup cheese then bake for 12 to 15 minutes, or until heated through and the cheese melted.

Makes 6-8 servings.

Melanie’s Chili

January 8, 2007 / / 0 Comments

Recipe Source: Melanie / allrecipes.com

Prep/Cooking Time: 30 Min

Ingredients:

1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (16 ounce) can pinto beans
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon minced garlic

Directions:

In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

Melanie’s Notes:

To make a double batch, double everything except the meat and onion. Use 1 can each of pinto and kidney beans, that is how I normally make it.

Chicken Tortilla Soup

December 30, 2006 / / 2 Comments

Recipe Source: Star Pooley / allrecipes.com

Prep/Cooking Time: 40 Min

Ingredients:

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Directions:

In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Skillet Chicken Nachos

December 21, 2006 / / 0 Comments

Recipe Source: Golfladee / recipezaar.com

Prep/Cooking Time: 50 min, 10 min prep

Ingredients:

1 lb chicken breasts (cooked and shredded)
1 medium onion (chopped)
1 (24 ounce) jar picante sauce
15 ounces black beans (rinsed & drained)
10 ounces rotel
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
1 (12 ounce) bag tortilla chips

Directions:

Combine all ingredients, except chedder cheese in skillet over medium heat.

Bring to a boil, reduce heat and simmer for about 10 minutes.

Stir in cheese until melted (or if keeping in crockpot, I usuall put on the side, when serving).

Serve with tortilla chips.

Beef and Bean Enchiladas

November 28, 2006 / / 0 Comments

Recipe Source: deliciousdecisions.org

Ingredients:

1/2 cup no-salt-added tomato sauce
1/2 cup salsa
8 6-inch corn tortillas
1/2 pound lean ground beef
1 cup canned nonfat refried beans
1 teaspoon chili powder
1 teaspoon ground cumin
1/8 teaspoon black pepper
1/2 cup shredded low-fat cheddar cheese

Directions:

In a small bowl, stir together tomato sauce and salsa. Using about half the tomato sauce mixture, brush both sides of each tortilla. Stack tortillas on a plate and set aside. (This allows tortillas to soften.)

In a large skillet, cook beef over medium-high heat until brown, about 5 minutes, stirring occasionally. Place in a colander and rinse under hot water. Drain well. Wipe skillet with a paper towel. Return beef to skillet. Stir in refried beans, chili powder, cumin and pepper. Cook and stir for 2 minutes, or until heated through.

Preheat broiler.

Spoon about 1/4 cup of the mixture down the center of each tortilla. Roll up tortillas and place, seam side down, in a 10x6x2-inch or 9x9x2-inch glass baking dish. Top with remaining tomato sauce mixture.

Broil 4 inches from the heat for 5 minutes, or until browned. Sprinkle with cheese. Let stand 5 minutes before serving.

Serves 4; 2 enchiladas per serving

Tex-Mex Veggie Soup

November 5, 2006 / / 0 Comments

Recipe Source: Alberta LeBlanc

Prep/Cooking Time: 1 hour 15 minutes

Ingredients:

dash olive oil for sauteing
1 onion chopped
1 bell pepper chopped
3 or 4 garlic cloves chopped fine
1 cup frozen corn
1 can garbonza (chick peas) drained and rinsed
1 can Rotel Brand tomatoes or whole tomatoes with 1 small can green chilies
1 large can whole tomatoes juice and all
salt and pepper to taste
chili powder
paprika
crushed red pepper flakes (very little)
cumin

Directions:

Saute the onion, bell pepper and garlic in olive oil. Add the seasonings while sauteing, leaving the cumin until last. Saute for about 5 to 6 minutes watching not to burn veggies.

Add the corn and beans and saute another 10 minutes. Add the Rotel and whole tomatoes squishing them a little. Add a can of water and simmer for another 30 minutes or until thicker. Remove from heat and add cumin.

I serve this with fresh lime, sour cream and avocado pieces. Yummy! It’s good for the soul. A nice green salad with spinach greens, sprouts and walnuts go well with this dish.

Cajun Flair Grilled Chicken Soup

November 5, 2006 / / 0 Comments

Recipe Source: Kip Alexandre’ Faulk

Prep/Cooking Time: 1 hour, 10 minutes

Ingredients:

1 large onion (diced)
2 cloves garlic (minced)
1 can Rotel tomatoes w/ Chiles (Mexican Syle if possible)
1 can diced tomatoes
1 can tomato sauce
1 package taco seasoning mix (I like Old El Paso)
1 can kidney beans (w/ liquid)
1 can pinto beans (w/ liquid)
1 cans or 2 black beans (w/ liquid)
1 can whole kernel corn
1 package Hidden Valley Ranch dry mix
4 ounces lime juice
1 can water
3 boneless chicken breasts
chili powder
salt
cayenne pepper

Directions:

Sautee’ diced onions over a medium heat for about 10 minutes (until wilted). Add 1 can of diced onions and 1 can Rotel tomatoes w/Chiles.

Allow these to cook for about a minute, constantly stirring to prevent sticking. Now add a can of tomato sauce (keep the can to use later to measure water). Allow this mixture to sit for a minute or so, and then add all of your other canned ingredients. Once all the canned ingredients are added, mix the taco seasoning mix and 1 cup of water inside the empty tomato sauce can. Pour this mixture into the pot.

Next, in a bowl, wisk the Hidden Valley Ranch dry mix into the lime juice (the mixture will probably have a few clumps in it; this is ok.)

Now add that mixture to the main pot as well and stir everything together.

In a skillet, or grill, grill 3 chicken breats until they are nearly cooked. *Do not cook them thoroughly as they will dry up and not absorb any liquid.* Next, cube the chicken breasts into 1/4 inch cubes. Add the chicken to the main pot and cook for one hour.

Enjoy!

Recommended Sides: This would go well with cornbread, or as a complement to any main entree’.

Jimmy’s Mexican Pizza

November 4, 2006 / / 0 Comments

Recipe Source: Jimmy Simian / allrecipes.com

Prep/Cooking Time: 45 minutes

Ingredients:

1/2 pound ground beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
1/2 cup salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, chopped
2 roma (plum) tomatoes, diced
1/4 cup finely chopped jalapeno peppers
1/4 cup sour cream

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.

Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.

Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.

Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.

Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

Taco Casserole

May 2, 2006 / / 0 Comments

Recipe Source: recipezaar.com

Prep/Cooking Time: 30 minutes / 15 mins prep

Ingredients:

2 lbs lean ground beef
1 (6 ounce) packet taco seasoning
1/2 (8 ounce) bag tortilla chips, broken into smaller pieces
shredded Mexican blend cheese or cheddar cheese or monterey jack cheese
shredded lettuce
diced seeded tomatoes
sliced black olives
salsa
sour cream

Directions:

Brown beef in skillet, and then stir in taco seasoning. Put meat mixture in a 13x9x2-inch baking pan and mix in the tortilla chips. Top with shredded cheese. Bake for about 15 minutes, or until hot and cheese is melted.

Remove from the oven and top with remaining ingredients.

Serve with rice and refried beans, if desired. Serves 6.

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