Easy Fiesta Beans

This is another easy recipe from Recipe that is a nice side with tacos, enchiladas, burritos, etc.

1 16-ounce can nonfat refried beans, preferably spicy

1 15-ounce can no-salt-added pinto beans, rinsed

1/2 cup prepared salsa

2/3 cup shredded sharp Cheddar cheese, divided

4 scallions, sliced

Position rack in upper third of oven; preheat broiler.

Combine refried beans, pinto beans, salsa and 1/3 cup cheese in a saucepan. Cook over medium heat, stirring, until the mixture is hot and the cheese is melted, 6 to 8 minutes. Spoon the bean mixture into a 2-quart baking dish and sprinkle with the remaining 1/3 cup cheese and scallions. Broil until the cheese is lightly browned, about 2 minutes.

Mexican Rice

This recipe comes from Recipe and is really good and simple but it makes a lot of rice.

3  tablespoons  butter

1  small  onion, chopped

1  clove  garlic, minced

1 1/2  cups  long-grain rice, uncooked

1  can  (15-ounce) whole-kernel corn, drained

2  cans  (10-ounce) diced tomatoes with green chilies

2  cans  (14.5-ounce) chicken broth

1  teaspoon  ground cumin

1/2  teaspoon  salt

1  cup  (4 ounces) Monterey Jack cheese, grated

Preheat oven to 350 degrees F.

In a Dutch oven, melt butter over medium-high heat. Add onion, garlic, and rice. Cook until rice is browned, stirring often.

Stir in corn, tomatoes, broth, cumin, and salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes, or until liquid is absorbed and rice is tender.

Spoon rice into a lightly greased 9-x-13-x-2-inch baking dish. Top with shredded cheese

Bake, uncovered, for 15 minutes.

Healthy Black Bean Spinach Enchiladas

This recipe that I found on Six Sister's Stuff is especially great when your garden is out of control with spinach. Everyone loves these but I don't think they make great leftovers so gobble them up fresh.

15 oz. can black beans, rinsed and drained
15 oz. can of corn
6 oz. fresh baby spinach
6 green onions, thinly sliced
1 cup of fat free cottage cheese
1/3 cup cilantro, chopped - optional
2 teaspoon cumin
2 cups shredded 3 cheese blend (or your favorite cheese)
1 can of enchilada sauce
8 whole wheat or flour tortillas

In a large bowl, combine beans, 1 cup cheese, spinach, corn, green onions, cottage cheese,  2 tsp. cumin, and cilantro. Preheat oven to 375. Lightly spray a 9×13 inch baking dish, and pour a small amount of the enchilada sauce to coat the bottom.Generously fill tortillas with the bean mixture. Roll up tightly with ends tucked in, and place seam side down in dish.Pour remaining sauce over the enchiladas, coating evenly. Sprinkle with the other 1 cup of cheese on top. Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

Quinoa Bake

 I found this recipe on Pinterest. I made it for the first time in New Zealand and had a hard time finding canned chilies. So the one can that I could find were hot! So if you don't like spicy foods watch the chilies and chili powder.

1 cup quinoa, uncooked

1 tablespoon plus 2 teaspoons extra virgin olive oil, divided

2 cups chicken stock

1 cup onion, diced (about 1 medium)

1//2 green pepper, chopped

2 cloves garlic, finely chopped

1 cup zucchini, cubed (about 2 small)

1 15 ounce can black beans, rinsed and drained

1 4 ounce can diced green chiles

1 28 ounce can diced tomatoes, drained

1 cup frozen corn

1/2 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon chili powder

1/2 lime, juiced

Salt

2 cups shredded monterey jack cheese

 

Preheat the oven to 375ºF. Spray a 9x13 baking dish with cooking spray. Set aside.

Place the quinoa in a fine mesh strainer and rinse throughly with cool water for at least two minutes. Drain. In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat. Add the quinoa and cook, stirring, for about one minute. The quinoa should begin to dry out and pop a bit. Add the chicken stock. Stir and bring to a boil. Turn the heat down to low and cook, covered, for 15 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes.

 

Meanwhile, in a large skillet, heat 1tablespoon olive oil over medium heat. Add onions and peppers and cook, stirring occasionally until soft, about 7 minutes. Add garlic and zucchini and cook 3 more minutes.

 

Fluff the quinoa with a fork and place it in a large bowl. Add onion mixture, beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice, and salt to taste. Mix thoroughly and transfer to prepared baking dish. Bake 30 minutes, top with cheese, and bake 10 minutes more or until melted and just beginning to brown.

Homemade Taco Seasoning

I never have those little packets of seasoning in the house when I need them.  I found this recipe on Whole New Mom and we tried it last night when we had taco salad.  Steve asked about the seasoning on the turkey burger and said that he really liked it, so it is a keeper.

2 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes
1/2 tsp oregano
1 tsp paprika
1 Tbsp cumin
2 1/2 tsp salt
2 tsp pepper

Combine all ingredients in a small bowl.  Mix well. Store in a tightly closed container.

Use approximately 2 tablespoons per 1 pound ground meat.  Adjust per your taste buds.  I did not add water but you can if you want it a little saucy.

Sweet Pork

I love Costa Vida Sweet Pork Burritos or Salad! I had made a pork loin the other day without anything on it because I wanted to try this apricot BBQ sauce which no one liked but I had to give it a whorl. Anyway I had left over pork and kept thinking about Costa Vida and that sweet pork salad. I knew where I could get a copycat recipe of Cafe Rio versions of sweet pork but when I looked at the ingredients I didn't have any Coke and I found out that there isn't any reason I need it.

1 can diced green chilies
1 (10oz) can red enchilada sauce (I use Old El Paso brand, mild spiciness but any will work)
3/4 c. brown sugar
Cooked, shredded pork

Place chilies and enchilada sauce in blender and give it a spin. Stir brown sugar, shredded pork and enchilada sauce together. Place in crock pot for two hours. Enjoy!

Tortilla and Black Bean Pie

My Tortilla and Black Bean Pie isn't as pretty as Martha's but I am sure that it tasted just as good, my springform pan was larger then the tortillas I had in the house.  Basically this is a large bean and cheese burrito not rolled up.  

4 flour tortillas (10 inches)
2 tablespoons canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed

1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)

 

Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.

Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.

Add beans and water, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Chicken Enchilada Pasta

This recipe makes A LOT of food! I didn't see that it makes for 6-8 people until after...but it's DELISH! so I didn't mind the left overs :)



Serves 6-8

*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.

INGREDIENTS:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)

DIRECTIONS:
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
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Honey Lime Chicken Enchiladas

Ingredients:

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

This recipe was found at dinner on a dime.
This is also a great recipe to make as a freezer meal- put into 2 8x8" pans. Bake 1 pan for dinner now, put the other pan into the freezer. Pull it out and bake it when you need it!

Enchilada-Zagna

This recipe I found in the Sunday paper among the coupons. I thought that this recipe lacked flavor so next time I will add Frank's Hot Sauce or use medium enchilada sauce and serve with salsa.

3 cups cooked chicken breast, cubed
28 oz. mild enchilada sauce
8 oz. sour cream
1 can evaporated milk
2 cups shredded cheddar cheese
1 can diced green chilies, undrained
12 corn tortillas

Preheat oven to 350. Grease 13x9-inch baking dish.

Combine enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chilies in medium sauce pan. Cook over medium heat, stirring constantly until cheese has melted and mixture is smooth. Remove from heat.

Spread 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.

Bake for 40 minutes. Uncover; cook for at least 10 minutes before serving.

Chicken Enchiladas

I found this Campbell's recipe in a magazine. Beau and I really like it! I altered it a little...

1 can Cream of Chicken
1/2 C Sour Cream
1 C Pace Picante Sauce
2 t Chili Powder
2 C Shredded Chicken, cooked
1/2 C Shredded Cheese
6 Tortillas

Cook the chicken and then shred it. Heat soup, sour cream, picante sauce, chili powder and chicken in sauce pan. Scoop some into tortilla and add cheese then roll and place in greased glass casserole dish. After all tortillas are rolled put remaining chicken mixture on top and bake @ 350 for 20 mins. Add cheese and bake for another 5 mintues.

Nacho Casserole

My friend Ruth Nelson gave me this recipe. I make it with refried beans on half otherwise Kaitlin won't eat it.

1 lb. Hamburger
1 pkg. taco seasoning mix
1 can refried beans (optional)
4 c. shredded cheese (you can use 2 1/2 c. of cheese, but if you like a lot of cheese use 4 cups)
1/2 c. chopped onions (optional)
1 can sliced olives
1 large bag of corn tortilla chips (Doritos Nacho cheese chips are the best)
1 container sour cream
1 container guacamole dip

Preheat oven to 350. Cook hamburger and chopped onions. Drain grease. Add taco mix and refried beans. Put a layer of chips in a 13x9-baking dish. Then a layer of hamburger mix, a layer of cheese, then sprinkle olives over cheese. repeat layers two more times. Put in oven uncovered and bake for 30 minutes. Serve with guacamole dip and sour cream.

Jen's Chicken Tortilla Soup

For Lisa's wedding we left the corn out, used two cans of beans and used one 12.5 oz. can of chicken and we did not drain it. With our portions it made 3 quarts.

November 2 - Omitted the can of water and used the soup, salsa, corn, beans and 12.5 oz. can of chicken. Added crushed red pepper and 10 shakes of Frank's Red Hot Original Cayenne Pepper Sauce. This made for a thicker and spicer soup. ~ Cheryl

1 (26 oz.) family size can Campbell's Chicken and Rice soup
1 (26 oz.) can of water
1 16 oz. jar of your favorite salsa
1 (15 1/4 oz.) can corn (undrained).....we left this out
1 can Texas Style Ranch Beans (undrained)
2-4 chicken breasts, cooked and diced......we use canned chicken, the cannery chicken is perfect
Cilantro (if desired)

Place all ingredients in a large saucepan and simmer.

Place the following items on the table for each person to add individually as they like:
Shredded cheese
Sour cream
Tortilla chips
Pico de Gallo
Guacamole

Salsa

Mom has always had the best tasting salsa and when I was visiting a couple of weeks ago I had her teach me how to make it. It was so easy tomatoes, vinegar and Mrs. Wages Salsa Mix. I just couldn't leave it as simple as that and I know that Steve likes food that he can chew so I added a few extra items and he loves it!

6 lbs. fresh tomatoes - I pureed mine because my family hates tomato chunks

2 large onions, chopped coarsely - approximately 5 cups

2 cans whole kernel corn

3 (15 oz.) cans of black beans, drained and rinsed

1 (4 oz.) package Mrs. Wages Medium Salsa Mix - I found this at Wal-Mart

1/2 cup white or cider vinegar

Wash fresh tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores, remove skins and chop coarsely.

Combine tomatoes, vinegar, onions, corn, beans and salsa mix in a large pot and bring to a boil. Stir occasionally. Reduce heat and simmer 10 minutes. Stir occasionally.

Pour hot salsa into clean, sterilized pint jars, leaving 1/2-inch head space. Cap each jar when filled. Process 40 minutes* in boiling water bath. This recipe made 10 pint jars.

* Processing time listed is for altitudes less than 1000 feet. At altitudes of 1000 feet or more increase processing time 1 minute for each 1000 feet of altitude.

Mexican Potpie

This is another tasty recipe from Jamie.

1 can Cream of Chicken soup
1 cup Water
1 cup Salsa
¾ cup Rice (uncooked)
½ teaspoon Onion Powder
1 cup Corn
1/c cup Cheese
1 can ‘Chewna’ - canned chicken
½ cup Sour Cream
1 can Black Beans
Pie Crust

Mix all ingredients together. Place pie crust in pie pan and fold in ingredients. Place pie crust on top and make slits for pie to vent. Bake at 375 degrees for 45 minutes.

Beef Taquitos

I found this recipe on the top of the roast beef cans that I purchased at Costco. My taquitos didn't take 20 minutes to bake so keep a close eye on them. I liked these with beef but I am thinking that I might try this with chicken.

2 12 oz. cans Roast Beef, drained
1 small can diced green chilies, drained
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
16 corn tortillas (8-inch)
Cooking oil spray
Garnish - salsa, guacamole, sour cream

Preheat oven to 500 degrees F. Line a baking sheet with parchment paper or place a baking rack over the baking sheet.

In a large bowl, mash the drained beef until shredded. Blend in chilies and seasonings, then divide the mixture into 16 portions.

Wrap the tortillas in a damp paper towel and warm in the microwave for 1 to 2 minutes until tortillas are completely flexible. Place one portion of filling in each tortilla and roll up tightly. Place the rolled taquitos on the prepared baking sheet; spray tops lightly with oil. Bake for 20 minutes until golden brown and crispy.

Layered Bean Dip

This recipe came from a friend, Carma Maxwell, she was a neighbor out in Enoch.

Layer the following ingredients in a 9" x 9" pan

16 oz. can of Refried Beans

3 or 4 Avocados - I use an 8 oz. Guacamole Dip 

8 oz. Sour Cream

Salsa or Picante Sauce

Chopped Olives

Grated Cheese on Top

Season any or all layers with salt, pepper or seasoning salt.  I have never done this but sometimes I use a package of dry taco seasoning and sprinkle it on top of the sour cream.  Keep refrigerated.

Quesadillas

Took this recipe off of Favorite Family Recipes. I didn't add the cilantro because Steve doesn't like it but it was still very tasty.

1 c. frozen corn
1 c. grated zucchini (juices squeezed out)
1/2 bunch cilantro, chopped
2 Tbsp. diced jalapeno (or more if you like it hot)
1 can black beans, drained and rinsed
1/2 tsp. salt
1/4 tsp. pepper
1-2 tsp. chili powder
1/2 tsp. cumin
2 c. Monterey Jack cheese, shredded
flour tortillas (if you want to be really healthy, use whole-wheat tortillas)

In a large bowl, combine all ingredients except for the cheese (and tortillas of course). Place mixture in a large skillet and fry until hot. In the meantime, heat a medium-sized skillet over medium heat. Place a tortilla in the pan. On half of the tortilla add a few large scoops of the corn/bean mixture and a little cheese. Fold tortilla over, then flip sides. When cheese is melted, cut in half and serve!

Pioneer Woman's Favorite Enchiladas

I took this recipe off of The Pioneer Woman website. My alterations no cilantro because Steve hates it and only one can of diced green chilies hoping that it won't look too green so that Christopher will eat this. Steve says he likes this better then black bean enchiladas (the recipe is below) and I asked him why and he said it is because it has meat in it.

THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro

Preheat oven to 350 degrees.

Pour ½ cup red sauce in bottom of baking pan. Spread to even out.Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

Spicy Black Bean & Cheese Enchiladas

I found this recipe in Healthy Eating with Pasta, Beans & Grains by Land O Lakes. All of my family loves these enchiladas. Steve does complain because there is no meat in them. I am considering trying them with chicken.

2/3 cup water
1 package dry enchilada seasoning mix
2 (15-ounce) cans black beans, rinsed, drained
1 cup sour cream
8 (8-inch) flour tortillas
1 (10-ounce) can enchilada sauce
1 cup shredded cheddar cheese
2 tablespoons sliced green onions
Chopped ripe tomato, if desired
Shredded lettuce, if desired

Heat oven to 375. In 10-inch skillet stir together water and dry enchilada seasoning mix; stir in beans. Cook over medium high heat until mixture just comes to a boil. Reduce heat to low; continue cooking, stirring occasionally, until mixture thickens. Remove from heat; stir in 1/2 cup sour cream.

To assemble each tortilla; spread 1 tablespoon enchilada sauce on tortilla. Place 1/3 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. Roll up tortilla; place crosswise, seam side down, in greased 13 x 9-inch baking pan. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil. Bake 15 minutes or until heated through. Sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.

To serve, place dollop of remaining sour cream on top of each enchilada; sprinkle with green onions. Serve with chopped tomato and shredded lettuce.