My kids made this up and love it!? To each their own!
1 lb. ground beef
1 can Bush's refried beans
2 cups shredded Mexican cheese
1 envelope Old El Paso Taco Seasoning
1 pkg. frozen Ore-Ida crinkle cut french fries
Bake or fry french fries according to pkg. directions.
Brown ground beef. Drain fat. Add taco seasoning with 1/4 cup water. Add refried beans to seasoned meat mixture.
Place cooked fries on plate. Dollop with seasoned meat mixture. Sprinkle generous amount of cheese...allow it to melt! Eat!
(You can add a variety of nacho toppings, but my kids don't like anything but this!)
Showing posts with label Beans. Show all posts
Showing posts with label Beans. Show all posts
3/8/10
10/20/07
Green Bean Casserole
1 (10 3/4 oz.) can cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
dash of pepper
4 cups cooked green beans
1 1/3 cup French's french fried onions
Mix soup, milk, soy sauce, pepper and beans and 2/3 cups onions in 1 1/2 qt. casserole.
Bake at 350 for 25 min. or until hot.
Stir.
Sprinkle with remaining onions. Bake 5 min. Serves 6.
1/2 cup milk
1 tsp. soy sauce
dash of pepper
4 cups cooked green beans
1 1/3 cup French's french fried onions
Mix soup, milk, soy sauce, pepper and beans and 2/3 cups onions in 1 1/2 qt. casserole.
Bake at 350 for 25 min. or until hot.
Stir.
Sprinkle with remaining onions. Bake 5 min. Serves 6.
Hearty Pasta and Bean Soup
8 oz. tubetti or ditalini pasta (about 2 cups, uncooked)
3 slices bacon, cut into 1/2 inch pieces
1 large celery stalk, thinly sliced
1 small onion, chopped
1 cup packaged shredded carrots
1 can (14 1/2 oz.) chicken broth (1 3/4 cup)
1 can (14 1/2 oz.) petit-cut diced tomatoes
1 1/2 cups water
1 can (15-19 oz.) cannellini beans, rinsed and drained
1/2 cup loosely packd fresh parsley
1/4 cup freshly grated Romano cheese
1. Heat 3 quart covered saucepan with salted water to boiling over high heat. Add pasta and cook until al dente.
2. Meanwhile, cook bacon over med. heat 3 minutes, or until browned, stirring frequently. Add celery, onion and carrots; cover and cook 4-5 minutes or until veggies are tender, stirring occasionally. Add broth, tomatoes with their juice and water. Cover saucepan and heat to boiling over high heat.
3. Drain pasta; stir into broth mixture. Stir in beans and parsley; hat through. Ladle soup into 4 large soup bowls; sprinkle with Romano to serve.
Yields: 9 cups, or 4 main dish servings. Each serving is 545 cal., 19 g. protein, 71 carbs, 20 g. fat, 9 g. fiber
3 slices bacon, cut into 1/2 inch pieces
1 large celery stalk, thinly sliced
1 small onion, chopped
1 cup packaged shredded carrots
1 can (14 1/2 oz.) chicken broth (1 3/4 cup)
1 can (14 1/2 oz.) petit-cut diced tomatoes
1 1/2 cups water
1 can (15-19 oz.) cannellini beans, rinsed and drained
1/2 cup loosely packd fresh parsley
1/4 cup freshly grated Romano cheese
1. Heat 3 quart covered saucepan with salted water to boiling over high heat. Add pasta and cook until al dente.
2. Meanwhile, cook bacon over med. heat 3 minutes, or until browned, stirring frequently. Add celery, onion and carrots; cover and cook 4-5 minutes or until veggies are tender, stirring occasionally. Add broth, tomatoes with their juice and water. Cover saucepan and heat to boiling over high heat.
3. Drain pasta; stir into broth mixture. Stir in beans and parsley; hat through. Ladle soup into 4 large soup bowls; sprinkle with Romano to serve.
Yields: 9 cups, or 4 main dish servings. Each serving is 545 cal., 19 g. protein, 71 carbs, 20 g. fat, 9 g. fiber
10/18/07
Quick and Easy Homestyle Minestrone
1 lb. ground beef
1 med. onion, chopped
1 (14 1/2 oz.) can of beef broth
1/2 cup macaroni noodles
1 (14 1/2 oz.) can stewed tomatoes
1 1/2 cups water
1 1/2 cups frozen veggies
1 (15.5 oz.) can kidney beans, rinsed
Cook meat and onions until tender. Drain. Add broth, tomatoes and water. Bring to a boil. Stir in mixed veggies, noodles and beans. Return to a boil. Reduce heat to med. Cook 10-15 minutes or until veggies and noodles are tender. Sprinkle each serving with parmesan cheese.
(Makes 4- 1 3/4 cup servings) 5 g. fat, 290 calories
1 med. onion, chopped
1 (14 1/2 oz.) can of beef broth
1/2 cup macaroni noodles
1 (14 1/2 oz.) can stewed tomatoes
1 1/2 cups water
1 1/2 cups frozen veggies
1 (15.5 oz.) can kidney beans, rinsed
Cook meat and onions until tender. Drain. Add broth, tomatoes and water. Bring to a boil. Stir in mixed veggies, noodles and beans. Return to a boil. Reduce heat to med. Cook 10-15 minutes or until veggies and noodles are tender. Sprinkle each serving with parmesan cheese.
(Makes 4- 1 3/4 cup servings) 5 g. fat, 290 calories
10/13/07
Cristian's Honey of a Chili
Perfect for those fall chili cook offs at church!
1 lb. ground beef
1 Tbsp. veg oil
1 cup chopped onion
2 cloves garlic, minced
2 Tbsp. chili powder
1 tsp. cumin
salt and pepper to taste
1/2 tsp. oregano
1 cup cooked wheat berries
1/2 tsp. crushed red pepper flakes
1 (28oz.) can undrained diced tomatoes
1 (15 1/2 oz.) can red kidney beans
1 (8 oz.) can tomato sauce
1/4 cup honey
2 Tbsp. red wine vinegar
Brown meat. Then, heat oil and cook onion and garlic for 3-5 minutes. Stir in chili powder, cumin, salt, oregano, crushed red pepper flakes. Stir in beef, then tomatoes, beans, honey and vinegar. Simmer until all flavors blend.
1 lb. ground beef
1 Tbsp. veg oil
1 cup chopped onion
2 cloves garlic, minced
2 Tbsp. chili powder
1 tsp. cumin
salt and pepper to taste
1/2 tsp. oregano
1 cup cooked wheat berries
1/2 tsp. crushed red pepper flakes
1 (28oz.) can undrained diced tomatoes
1 (15 1/2 oz.) can red kidney beans
1 (8 oz.) can tomato sauce
1/4 cup honey
2 Tbsp. red wine vinegar
Brown meat. Then, heat oil and cook onion and garlic for 3-5 minutes. Stir in chili powder, cumin, salt, oregano, crushed red pepper flakes. Stir in beef, then tomatoes, beans, honey and vinegar. Simmer until all flavors blend.
White Lightening Chili
This is one of Rachael Ray's recipes. I absolutely love it.
1 Tbsp. olive oil
2 lbs. ground turkey breast (I usually just use 1 lb. and it's enough meat for me)
1 large onion, chopped
1 jalapeno, seeded/minced
2 cloves garlic minced
2 Tbsp. ground cumin
Couple shakes of hot sauce
3 Tbsp. chopped fresh cilantro
2 cans chicken broth
1 can Cannelinni beans (white kidney beans)
Salt to taste
Crushed tortilla chips for topping (optional)
Cook turkey, onion, minced jalapeno seasings and cilantro. Reduce heat to medium and cook together for 5 minutes. Add broth and beans. Add salt to taste. Bring to a boil. Reduce heat and simmer until ready to serve. Top bowls with crushed tortilla chips.
1 Tbsp. olive oil
2 lbs. ground turkey breast (I usually just use 1 lb. and it's enough meat for me)
1 large onion, chopped
1 jalapeno, seeded/minced
2 cloves garlic minced
2 Tbsp. ground cumin
Couple shakes of hot sauce
3 Tbsp. chopped fresh cilantro
2 cans chicken broth
1 can Cannelinni beans (white kidney beans)
Salt to taste
Crushed tortilla chips for topping (optional)
Cook turkey, onion, minced jalapeno seasings and cilantro. Reduce heat to medium and cook together for 5 minutes. Add broth and beans. Add salt to taste. Bring to a boil. Reduce heat and simmer until ready to serve. Top bowls with crushed tortilla chips.
10/12/07
Quesadillas con Frijoles Refritos
1 cup fat-free refried beans
2 Tbsp. hot salsa, plus more for dipping
12 (6 inch) corn tortillas
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1/2 cup chopped scallions
3/4 cup grated Monterey jack cheese (3 oz.)
Preheat oven to 400. Line a baking sheet with foil. Combine refriend beans and 2 Tbsp. salsa in a small bowl. Place a tortilla directly on a stovetop burner (I just use the microwave to warm them) Wrap in a kitchen towel to keep warm. Lay 6 of the soft and warm tortillas on the prepared baking sheet. Divide the bean mixture among the tortillas, spreading evenly. Sprinkle each with corn, cilantro and scallions, then cheese. Top with remaining softened tortillas and press to seal. Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.
Per serving: 237 cal. 6 g. fat, 38 g. carb, 6 g. fiber
2 Tbsp. hot salsa, plus more for dipping
12 (6 inch) corn tortillas
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1/2 cup chopped scallions
3/4 cup grated Monterey jack cheese (3 oz.)
Preheat oven to 400. Line a baking sheet with foil. Combine refriend beans and 2 Tbsp. salsa in a small bowl. Place a tortilla directly on a stovetop burner (I just use the microwave to warm them) Wrap in a kitchen towel to keep warm. Lay 6 of the soft and warm tortillas on the prepared baking sheet. Divide the bean mixture among the tortillas, spreading evenly. Sprinkle each with corn, cilantro and scallions, then cheese. Top with remaining softened tortillas and press to seal. Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.
Per serving: 237 cal. 6 g. fat, 38 g. carb, 6 g. fiber
10/11/07
Taco Pan Pizza
Makes 12 servings at 61 cents each!
1 egg
2 (8.5 oz.) boxes of corn muffin mix
1/4 cup milk
1 lb. ground beef
1 (1.25 oz.) pkg of taco seasoning mix
1 1/4 cups bottled mild chunky salsa
1 cup canned refried beans
1 cup monterey jack cheese
1 (8oz.) container sour cream
2 cups shredded lettuce
1 scallion, chopped
1. Heat oven to 400 degrees. Grease at 15x10x1 inch baking pan (I use a thick cookie sheet) Stir egg, corn muffin mix and milk in bowl. With damp fingers pan in pan.
2. Bake in 400* oven for 10 minutes or until edges are lightly browned.
3. Cook beef in skillet, breaking up chunks, 8-10 minutes, until no longer pink. Add seasoning mix and 3/4 cup salsa. Simmer, uncovered, 10 minutes.
4. Spread beans over corn bread. Sprinkle with 1/2 cup Jack cheese. Bake to melt cheese, 2 minutes. Top with beef, remaining cheese. Bake to melt cheese, 2 minutes. Spread with sour cream. Top with lettuce, scallion and remaining salsa.
371 calories, 18 g. fat, 37 g. carbs, 4 g. fiber
1 egg
2 (8.5 oz.) boxes of corn muffin mix
1/4 cup milk
1 lb. ground beef
1 (1.25 oz.) pkg of taco seasoning mix
1 1/4 cups bottled mild chunky salsa
1 cup canned refried beans
1 cup monterey jack cheese
1 (8oz.) container sour cream
2 cups shredded lettuce
1 scallion, chopped
1. Heat oven to 400 degrees. Grease at 15x10x1 inch baking pan (I use a thick cookie sheet) Stir egg, corn muffin mix and milk in bowl. With damp fingers pan in pan.
2. Bake in 400* oven for 10 minutes or until edges are lightly browned.
3. Cook beef in skillet, breaking up chunks, 8-10 minutes, until no longer pink. Add seasoning mix and 3/4 cup salsa. Simmer, uncovered, 10 minutes.
4. Spread beans over corn bread. Sprinkle with 1/2 cup Jack cheese. Bake to melt cheese, 2 minutes. Top with beef, remaining cheese. Bake to melt cheese, 2 minutes. Spread with sour cream. Top with lettuce, scallion and remaining salsa.
371 calories, 18 g. fat, 37 g. carbs, 4 g. fiber
10/9/07
Taco Salad
1/2 cup prepared salsa
1/4 cup reduced-fat sour cream
1 tsp. canola oil
1 med. onion, chopped
3 cloves garlic, minced
1 pound ground turkey (93% lean)
2 large plum tomatoes diced
1 (14oz.) can kidney beans, rinsed
2 tsp. ground cumin
2 tsp. chili powder
1/4 cup chopped fresh cilantro
8 cups shredded lettuce
1/2 cup cheddar cheese
1. Combine salsa and sour cream in large bowl.
2. Heat oil in a large skillet over med. heat. Add onion and garlic and cook, stirring often, until soft (2 min) Add turkey and cook, about 5 minutes. Add tomatoes, beans, cumin and chili powder; stirring until tomatoes start to break down. Remove from heat, stir in cilantro and 1/4 cup salsa mixture.
3. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide lettuce among 4 plates, top with turkey mixture and cheese.
356 calories, 14 g. fat, 26 carbs, 10 g. fiber
1/4 cup reduced-fat sour cream
1 tsp. canola oil
1 med. onion, chopped
3 cloves garlic, minced
1 pound ground turkey (93% lean)
2 large plum tomatoes diced
1 (14oz.) can kidney beans, rinsed
2 tsp. ground cumin
2 tsp. chili powder
1/4 cup chopped fresh cilantro
8 cups shredded lettuce
1/2 cup cheddar cheese
1. Combine salsa and sour cream in large bowl.
2. Heat oil in a large skillet over med. heat. Add onion and garlic and cook, stirring often, until soft (2 min) Add turkey and cook, about 5 minutes. Add tomatoes, beans, cumin and chili powder; stirring until tomatoes start to break down. Remove from heat, stir in cilantro and 1/4 cup salsa mixture.
3. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide lettuce among 4 plates, top with turkey mixture and cheese.
356 calories, 14 g. fat, 26 carbs, 10 g. fiber
Shannon's Sweet Chili Mac
2 pounds ground beef
2 large onions, chopped
2 cloves garlic, minced
2 tsp. chili powder
2 tsp. salt
1 tsp. ground cumin
1 tsp. pepper
1 tsp. oregano
1 (28oz.) can whole tomatoes
1 (28oz.) can tomato sauce
1 (16oz.) can red kidney beans, drained and rinsed
1/2 cup packed brown sugar
1 pound elbow macaroni
Garnish: cheddar cheese, sour cream, etc.
1. Brown beef, onion and garlic about 10 min.
2. Add seasonings. Cook 2 minutes. Drain liquid from tomatoes into pot; roughly chop tomatoes using kitchen shears and add. Fill can with water and add to pot along with tomato sauce, beans and brown sugar. Bring to a boil. Lower heat and simmer, uncovered for 30-35 minutes.
3. Let stand 10 minutes
4. Serve over cooked elbow macaroni (or just stir it in!) Garnish with cheese/sour cream.
2 large onions, chopped
2 cloves garlic, minced
2 tsp. chili powder
2 tsp. salt
1 tsp. ground cumin
1 tsp. pepper
1 tsp. oregano
1 (28oz.) can whole tomatoes
1 (28oz.) can tomato sauce
1 (16oz.) can red kidney beans, drained and rinsed
1/2 cup packed brown sugar
1 pound elbow macaroni
Garnish: cheddar cheese, sour cream, etc.
1. Brown beef, onion and garlic about 10 min.
2. Add seasonings. Cook 2 minutes. Drain liquid from tomatoes into pot; roughly chop tomatoes using kitchen shears and add. Fill can with water and add to pot along with tomato sauce, beans and brown sugar. Bring to a boil. Lower heat and simmer, uncovered for 30-35 minutes.
3. Let stand 10 minutes
4. Serve over cooked elbow macaroni (or just stir it in!) Garnish with cheese/sour cream.
Chipotle Chicken and Beans
This has strange ingredients, but tastes really good!
3/4 cup water, divided
1/2 cup reduced sodium chicken broth
1/2 cup uncooked longrain rice
6 boneless/skinless chicken breasts
1/4 tsp. salt
3 bacon strips, divided
1 cup chopped onion
3 garlic cloves, minced
1 cup chopped plum tomatoes
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 cup whole-berry cranberry sauce
4 1/2 tsp. finely chopped chipotle peppers in adobo sauce (canned)
1 1/2 tsp. fresh lime juice
1 (15 oz.) can of black beans (rinsed and drained)
1 (15 oz.) can of white kidney or cannellini beans (rinsed and drained)
In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
Meanwhile, cut each checken breast widthwise into six strips. Sprinkle with salt. In a large skillet coated with nonstick spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm.
In the same skillet, cook bacon over med. heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 tsp. drippings. In the drippings, saute onino and garlic until tender. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil.
Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken juices run clear. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.
For WW: This should be divided into 6 equal servings and 1 serving is 7 points
3/4 cup water, divided
1/2 cup reduced sodium chicken broth
1/2 cup uncooked longrain rice
6 boneless/skinless chicken breasts
1/4 tsp. salt
3 bacon strips, divided
1 cup chopped onion
3 garlic cloves, minced
1 cup chopped plum tomatoes
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 cup whole-berry cranberry sauce
4 1/2 tsp. finely chopped chipotle peppers in adobo sauce (canned)
1 1/2 tsp. fresh lime juice
1 (15 oz.) can of black beans (rinsed and drained)
1 (15 oz.) can of white kidney or cannellini beans (rinsed and drained)
In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
Meanwhile, cut each checken breast widthwise into six strips. Sprinkle with salt. In a large skillet coated with nonstick spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm.
In the same skillet, cook bacon over med. heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 tsp. drippings. In the drippings, saute onino and garlic until tender. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil.
Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken juices run clear. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.
For WW: This should be divided into 6 equal servings and 1 serving is 7 points
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