Family Picnic Taco Salad

Ingredients:

  • 1 32 ounce can refried beans
  • 1 cup prepared guacamole
  • 1 16 ounce container sour cream
  • 4 teaspoons taco seasoning
  • 1 cup chunky salsa
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1/2 head lettuce, shredded
  • 1 8 ounce bag of shredded Mexi-blend cheese

Directions:

  1. In a small bowl, mix the sour cream and taco seasoning together and set aside.
  2. Spread the beans in a 9 x 13 foil pan.
  3. Add a layer of the guacamole.
  4. Spread the sour cream mixture over the guacamole.
  5. Next pour the salsa on and spread in an even layer.
  6. Add the onions, peppers and lettuce in separate layers.
  7. Finally, sprinkle the cheese over the top.
  8. Serve with tortilla chips.

Source: My kitchen

Quick Black Bean Soup

Ingredients:

  • 1 30 ounce can black beans
  • 1 16 ounce bottle salsa
  • 1 small onion, diced
  • 2 teaspoon garlic, diced
  • 1-2 jalapenos, diced (adjust to your tastes)
  • 1 tablespoon cumin
  • 1 teaspoon salt

Directions:

  1. Combine all ingredients in a sauce pan.
  2. Heat thoroughly.
  3. Serve with sour cream and Tabasco (for an extra kick).

Source: My kitchen

Quesadillas

Ingredients:

Directions:

  1. Spread about 2 tablespoons of beans on half of the tortillas.
  2. Place tortilla into a large frying pan.
  3. Sprinkle with cheese, jalapenos and onions.
  4. Top with another tortilla.
  5. Cook a few minutes on medium high heat, until the tortilla starts to crisp up and brown.
  6. Flip and cook another few minutes until everything is heated through.
  7. Transfer onto a large cutting board and use a pizza wheel to cut into 8 pieces.
  8. Top with guacamole and sour cream.

Source: My kitchen, made with taco night leftovers

Jalapeño Popper Chicken Soup

Ingredients:

  • 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

Directions:

  1. Cook the bacon in a large sauce pan until crispy, set aside on paper towels to drain and pour off the excess grease.
  2. Heat the oil in the pan over medium heat, add onion and jalapeño peppers and cook until tender, about 5-7 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the broth, bacon, chicken and beans and simmer for 15 minutes, seasoning with salt and pepper to taste.
  5. Add the corn, cream cheese and cheddar cheese and stir it in until the cheeses melt.

Source:  http://www.closetcooking.com/2013/12/jalapeno-popper-chicken-soup.html

Grandma’s Baked Beans

Ingredients:

  • 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

Directions:

  1. Combine the beans, onion, mustard, catsup and brown sugar in a bowl.
  2. Pour into a pan sprayed with non-stick spray.
  3. Cut bacon into large pieces.
  4. Layer bacon on top of beans.
  5. Bake for 2-2.5 hours at 350.

Note:  Measurements are approximate.  Adjust to your tastes.
Source: Marks family recipe.

Seven Layer Tortilla Pie

Ingredients:

  • 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

Directions:

  1. Preheat oven to 400.
  2. In a large bowl, mash pinto beans.
  3. Stir in 3/4 cup salsa and garlic.
  4. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
  5. Place 1 tortilla in a pie plate or tart dish.
  6. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge.
  7. Top with 1/4 cup cheese, and cover with another tortilla.
  8. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese.
  9. Repeat layering twice.
  10. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
  11. Cover with foil, and bake in preheated oven for about 40 minutes.
  12. Cut into wedges, and serve with salsa and sour cream.

Source:  http://allrecipes.com/Recipe/Seven-Layer-Tortilla-Pie/Detail.aspx

 

BBQ Chicken Salad

Ingredients:

  • 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

Directions:

  1. Heat olive oil in a medium skillet over medium high heat.
  2. Season chicken breasts with salt and pepper, to taste.
  3. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side.
  4. Let cool before dicing into bite-size pieces.
  5. To assemble the salad, place romaine lettuce in a large bowl; top with tomato, corn, beans, onion and cheeses.
  6. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.

Source: http://damndelicious.net/2014/01/03/bbq-chicken-salad/

 

Dorito Mexi-Meatloaf

Ingredients:

  • 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

Directions:

  1. With clean hands, mix all ingredients together in a large bowl.
  2. Transfer mixture to a 5×9 loaf pan, or rimmed baking sheet, and bake at 350 for 35 minutes.
  3. Spread the remaining 1/4 cup taco sauce over the top and return to the oven and bake until done.
  4. Serve with sour cream and salsa if desired.

Source: Marks family recipe

Nachos

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees.
  2. Cover a half sheet pan with aluminum foil.
  3. Prepare taco beef per seasoning mix pack instructions.
  4. Spread Doritos on a half-sheet pan.
  5. Cover doritos with sour cream, salsa, then with pepared taco meat, beans and onions, then with taco sauce, then with cheese.
  6. Bake for 5-8 minutes or until cheese is melted.

Source:  Marks family recipe

Pasta Fagioli

Ingredients:

  • 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

Instructions:

  1. In a soup pot, heat the olive oil over medium heat until hot.
  2. Add the onions, carrots, and celery, searing the veggies until the carrots have browned, 2–3 minutes.
  3. Reduce the heat to medium low, then add the stock, beans, red pepper, garlic, and salt and pepper.
  4. Simmer until the veggies and beans soften.
  5. Add the chicken, tomatoes, and parsley and allow the soup to cook until the tomatoes have softened.
  6. Finally, reduce the heat to low and add the pasta, cheese, oregano, and basil.
  7. Cook 20–30 more minutes.

Source: http://www.muscleandfitness.com/nutrition/recipes/cold-weather-recipe-pasta-fagioli