- Spread about 2 tablespoons of beans on half of the tortillas.
- Place tortilla into a large frying pan.
- Sprinkle with cheese, jalapenos and onions.
- Top with another tortilla.
- Cook a few minutes on medium high heat, until the tortilla starts to crisp up and brown.
- Flip and cook another few minutes until everything is heated through.
- Transfer onto a large cutting board and use a pizza wheel to cut into 8 pieces.
- Top with guacamole and sour cream.
Source: My kitchen, made with taco night leftovers
- 4 slices bacon, cut into 1 inch pieces
- 1 tablespoon oil
- 1 onion, diced
- 4 jalapeño peppers, diced
- 2 cloves garlic, chopped
- 4 cups chicken broth or vegetable broth
- 2 cups chicken, cooked and diced or shredded
- 1 (15 ounce) can white beans
- salt and pepper to taste
- 1 cup corn
- 4 ounces cream cheese, room temperature
- 1 cup aged cheddar cheese, shredded
- Cook the bacon in a large sauce pan until crispy, set aside on paper towels to drain and pour off the excess grease.
- Heat the oil in the pan over medium heat, add onion and jalapeño peppers and cook until tender, about 5-7 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Add the broth, bacon, chicken and beans and simmer for 15 minutes, seasoning with salt and pepper to taste.
- Add the corn, cream cheese and cheddar cheese and stir it in until the cheeses melt.
- 1 28 ounce can Campbell’s Pork and Beans
- 1 medium onion, finely chopped
- 1/2 cup yellow mustard
- 1/2 cup catsup
- 1 cup brown sugar
- 12 ounce package bacon
- Combine the beans, onion, mustard, catsup and brown sugar in a bowl.
- Pour into a pan sprayed with non-stick spray.
- Cut bacon into large pieces.
- Layer bacon on top of beans.
- Bake for 2-2.5 hours at 350.
Note: Measurements are approximate. Adjust to your tastes.
Source: Marks family recipe.
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 1 cup salsa, divided
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup chopped tomatoes
- 7 (8 inch) flour tortillas
- 2 cups shredded reduced-fat Cheddar cheese
- 1 cup salsa
- 1/2 cup sour cream
- Preheat oven to 400.
- In a large bowl, mash pinto beans.
- Stir in 3/4 cup salsa and garlic.
- In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
- Place 1 tortilla in a pie plate or tart dish.
- Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge.
- Top with 1/4 cup cheese, and cover with another tortilla.
- Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese.
- Repeat layering twice.
- Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
- Cover with foil, and bake in preheated oven for about 40 minutes.
- Cut into wedges, and serve with salsa and sour cream.
- 1 tablespoon olive oil
- 2 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 6 cups chopped romaine lettuce
- 1 Roma tomato, diced
- 3/4 cup canned corn kernels, drained
- 3/4 cup canned black beans, drained and rinsed
- 1/4 cup diced red onion
- 1/4 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup Ranch dressing
- 1/4 cup BBQ sauce
- Heat olive oil in a medium skillet over medium high heat.
- Season chicken breasts with salt and pepper, to taste.
- Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side.
- Let cool before dicing into bite-size pieces.
- To assemble the salad, place romaine lettuce in a large bowl; top with tomato, corn, beans, onion and cheeses.
- Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
- 1 lb ground meat of choice (I used turkey)
- 1 can of black beans, drained and slightly mashed
- 1 egg
- 1 small onion, chopped
- 1 bag Doritos, crushed finely (almost to the texture of bread crumbs)
- 3/4 cup taco sauce (enough to moisten mixture)
- 1 tsp garlic powder
- 1 envelope taco seasoning
- 1/4 cup taco sauce
- With clean hands, mix all ingredients together in a large bowl.
- Transfer mixture to a 5×9 loaf pan, or rimmed baking sheet, and bake at 350 for 35 minutes.
- Spread the remaining 1/4 cup taco sauce over the top and return to the oven and bake until done.
- Serve with sour cream and salsa if desired.
Source: Marks family recipe
- 1 pound ground meat (beef, turkey or chicken)
- 1 1.25 oz packet taco seasoning mix
- 1 11 oz bag Doritos, taco flavor
- 1 16 oz jar mild salsa
- 1 pound mexican blend shredded cheese
- 1 can black beans, drained
- 1 medium onion, diced
- 8 oz jar taco sauce, mild
- 8 oz sour cream
- Preheat oven to 350 degrees.
- Cover a half sheet pan with aluminum foil.
- Prepare taco beef per seasoning mix pack instructions.
- Spread Doritos on a half-sheet pan.
- Cover doritos with sour cream, salsa, then with pepared taco meat, beans and onions, then with taco sauce, then with cheese.
- Bake for 5-8 minutes or until cheese is melted.
Source: Marks family recipe
- 4 tbsp olive oil
- 1 1/2 cups onions, chopped
- 1 cup sliced carrots (1/4-inch half-moon shape)
- 1 cup celery, diced
- 12 cups low-sodium chicken stock
- 4 cups canned cannelini beans, drained and rinsed
- 1 cup roasted red pepper, diced
- 1/2 cup minced garlic
- Salt and freshly ground black pepper
- 5 cups cooked chicken
- 4 cups rough, chopped red tomatoes
- 1/4 cup fresh parsley leaves, minced
- 3 cups cooked fusilli
- 1 cup grated parmesan cheese
- 2 tbsp fresh oregano leaves, minced
- 6 fresh basil leaves, rolled and sliced
- In a soup pot, heat the olive oil over medium heat until hot.
- Add the onions, carrots, and celery, searing the veggies until the carrots have browned, 2–3 minutes.
- Reduce the heat to medium low, then add the stock, beans, red pepper, garlic, and salt and pepper.
- Simmer until the veggies and beans soften.
- Add the chicken, tomatoes, and parsley and allow the soup to cook until the tomatoes have softened.
- Finally, reduce the heat to low and add the pasta, cheese, oregano, and basil.
- Cook 20–30 more minutes.