Recipe Source: mom
1 lb. hamburger
1 medium onion
1/2 cup packed brown sugar
3/4 cups catsup
1 tbs. worchestershire sauce
#2 can (2 1/2 cups) lima beans (drain)
#2 can (2 1/2 cups) light kidney beans (drain)
#2 (2 1/2 cups) can of pork and beans – do not drain.
Cook hamburger and onions in a skillet until browned.
Drain off excess fat.
Mix brown sugar, catsup, and worchestershire sauce and add to meat mixture.
Combine with all three types of beans (make sure you have drained the lima and kidney beans).
Put in a casserole dish and bake for 1 hour at 350° F.
Recipe Source: gulfcoastrecipes.com
1 16 ounce can refried beans
1 16 ounce can tomatoes – chopped and drained
1/2 pound grated cheddar or jack cheese
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
Mix together well in a skillet and heat over medium until cheese melts, stirring occasionally. Serve warm with chips.
Use 2 cups enchilada sauce in place of tomatoes.
Add (2) 2.2 ounce cans sliced ripe olives.
Add (2) 4 ounce cans diced green chilies.
Recipe Source: Flavor of the South
2 cans Pork and Beans or baked beans
1 can small green Lima beans
1 can large butter beans (or garbanzo beans if can’t find b.b.)
1 can red kidney beans
1/2 lb. bacon
2 medium onions, chopped
Drain all but the Pork and Beans.
Cut bacon into small squares, about 1″ wide. Cook in skillet until nearly crisp. Discard all or nearly all drippings. Sauté onions in drippings or oil. Drain if desired.
To onions, add:
1 tsp. dry mustard
1 tsp. garlic powder
1/2 cup mild vinegar
1/2 cup brown sugar
Return bacon to mixture. Simmer 20 minutes. Place in large oven-proof pot and bake at 350 degrees for 1 hr. or cook in crock pot for 4-6 hours.
Recipe Source: hunts.com
Prep/Cooking Time: Prep Time: 10 / Cooking Time: 20-30 minutes
PAM® Original No-Stick Cooking Spray
1 can (14.5 ounce) Hunt’s® Diced Tomatoes with Roasted Garlic, undrained
1/2 teaspoon Gebhardt® Chili Powder
1/2 teaspoon ground cumin
5 cups (5 ounces) tortilla chips
1 can (8 ounces) kidney beans, drained, rinsed
3/4 cup fresh or frozen corn
2 cups (8 ounces) shredded Monterey Jack cheese with jalapeno pepper
1/2 small green bell pepper, finely chopped
1/2 small onion, chopped
Preheat oven to 375°F. Spray 8×8-inch baking dish with cooking spray; set aside. Combine diced tomatoes with their liquid, the chili powder and cumin in small bowl; set aside.
Place 1/3 of the tortilla chips on bottom of prepared baking dish. Cover with layers of 1/3 of the beans, 1/4 cup of the corn and 1/2 cup of the cheese; top with 1/3 each of the bell peppers and onions. Repeat layers 2 more times, starting with the tortilla chips and ending with the bell peppers and onions. Top with the tomato mixture; sprinkle with remaining cheese.
Bake 30 minutes. Cut into 4 squares to serve.
Recipe Source: drgourmet.com
1 tsp. grapeseed oil
2 cloves garlic (minced)
2 ribs celery (diced)
1 large onion (diced)
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper
1/2 cup dark beer
1/4 tsp. salt
to taste fresh ground black pepper
2 Tbsp. tomato paste
1 Tbsp. pure maple syrup
1/4 tsp. pure vanilla extract
1 – 15 ounce can no salt added black beans
6 ounces skinless, boneless chicken breast (cubed)
2 ounces low-fat Monterey jack cheese (grated)
Preheat the oven to 350°F.
Place the grapeseed oil in a large skillet over medium heat. Add the garlic, celery and onion and cook, stirring frequently, for about 10 minutes until the onions begin to soften.
Add the cumin, cayenne, beer, salt, pepper, tomato paste, maple syrup vanilla extract and black beans. Cook, stirring frequently, for about 10 minutes. Add the chicken and cook for another five minutes.
Divide the chicken and black bean mixture into two au gratin dishes. Top with the grated jack cheese and place the dishes in the oven.
Cook for about 3 – 5 minutes until the cheese is melted and beginning to brown on top.
I made mine in an iron skillet and put that straight into the oven after topping with cheese. I also used olive oil in the absence of grapeseed oil.
Recipe Source: Cookingfor7 / recipezaar.com
Prep/Cooking Time: 1¼ hours
1 lb cooked lean ground beef, seasoned with taco seasoning
1 (10 ounce) can Rotel Tomatoes
1 (15 ounce) can ranch style beans
8 ounces tomato sauce
3/4 cup Minute Rice, uncooked
1 1/2 cups shredded cheddar cheese, divided
If cooking right away, pre-heat oven to 350°F.
Combine all ingredients except 1/2 cup cheese in a large casserole dish and bake for 45 minutes.
Sprinkle with remaining cheese and bake for another 15 minutes.
If you are like I am, and prefer not to use “instant” rice products (like Minute Rice), simply cook your rice beforehand until about 3/4 of the way done and then add to casserole and follow the rest of the instructions.
Also, with the seasoning, I use anywhere from 1/2 to a whole packet per pound of beef.
Recipe Source: Pamela Shank
2 pounds ground beef
1 (14-ounce) can refried beans
1 (1 1/4-ounce) package taco seasoning mix
1/4 cup water
2 cups shredded Cheddar cheese
1 (16-ounce) container sour cream
1 (16-ounce) jar salsa
2 cups shredded lettuce
1 large tomato, diced
4 green onions, chopped
2 cups shredded Mexican-style cheese
Large bag of corn chips
In a large skillet, brown ground beef; drain. Add refried beans, taco seasoning and water. Stir well and cook over over low heat until heated through.
Spread mixture in a 13-by-9-inch baking dish. Sprinkle Cheddar cheese on top. Cover with sour cream. Pour salsa over sour scream. Cover with shredded lettuce, tomato, green onions and Mexican-style cheese.
Serve with corn chips to dip.
Recipe Source: Bettie Wedlock
1 pound ground beef
1 package taco seasoning
1/2 cup water
1 12-ounce can whole kernel corn, drained
1/2 cup chopped green pepper
1 8-ounce can tomato sauce
1 8 1/2-ounce package corn muffin mix
1 2.8-ounce can french fried onions
1/3 cup shredded sharp cheese
Preheat oven to 400 degrees. Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, pepper, and tomato sauce. Pour into a 7-by-12-inch glass dish or 2-quart casserole dish. In a bowl, mix corn muffin mix according to package directions, then stir in one-half can onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered for 20 minutes, take out of oven, and sprinkle cheese and remaining onions on the corn muffin topping. Bake 2 to 3 minutes.
Tip: Try adding one 12-ounce can of kidney, chili, or black beans to add fiber and more flavor.
Recipe Source: Edna Harter
2 pounds ground chuck
3/4 teaspoon minced garlic
2 teaspoons oregano
1 teaspoon ground cumin
1 (16-ounce) can refried beans
15 lasagna noodles, uncooked
1 (16-ounce) jar chunky mild salsa
16 ounces water
2 cups sour cream
1 (6-ounce) can sliced black olives
3/4 cup chopped green onions
8 ounces shredded Monterey Jack cheese
Preheat the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. Brown the beef in a large skillet. Drain it, and return it to the pan. Add the garlic, oregano, and cumin. Mix well, and stir in the beans. Layer 5 lasagna noodles over the bottom of the prepared dish. Spread 1/3 of the meat mixture over the noodles. Add 5 more noodles and another 1/3 of the meat mixture. Repeat the layers with the remaining noodles and meat mixture. Pour the salsa evenly over all. Fill the empty salsa jar with water, and pour it over the top. Cover the lasagna with foil, and bake for 1 hour, until the noodles are tender.
Mix the sour cream, olives, and green onions together. Spoon this evenly over the lasagna. Top with the cheese. Return to the oven, and bake until the cheese is melted.
Yield: 6 to 8 servings
Recipe Source: Teresa Mourad
1 pound fusilli or gemelli pasta
1/2 cup olive oil
2 cloves garlic, minced
1 16-ounce can garbanzo beans, drained
1 15-ounce can diced tomatoes
2-3 tablespoons fresh basil, chopped
1/2 cup Parmesan cheese, grated
Prepare pasta according to package instructions, making sure not to overcook. When pasta is almost done, sauté garlic in olive oil in a separate saucepan. Stir tomatoes and beans into the oil and heat through. The pasta should be done at the same time the other ingredients are hot. Toss them together with the cheese and basil. Season to taste. Serves 4 to 6.
Tips: Great northern or black beans can be used in place of the garbanzos. Add sliced red and green peppers to the vegetable mixture for a colorful flair.