Tag Archives: Beans

Spicy Cheesy Refried Beans

26 Feb

spicy cheesy refried beans01  These are dressed up refried beans.  They pair well with any Mexican or Tex-Mex entree and can be made mild, using regular refried beans.  I serve them alongside chicken fajitas.

Ingredients

  • 1 T butter
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 (16 oz.) can spicy fat-free refried beans
  • 1 (4 oz.) package cream cheese, cut into pieces
  • 1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.

Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.

Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.

spicy cheesy refried beans02

spicy cheesy refried beans03

Recipe from allrecipes.com

Photos by me, My Little Food Spot

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Classic Two-Meat Chili

22 Feb

classic two meat chili01I found this recipe in some slow cooker cookbook but have found, over time, that I prefer just about everything prepared by some method other than a crockpot.  The flavors of this soup are very well balanced and I have always loved the addition of the ground sausage so I had to adapt it to a stovetop method (didn’t take too much genius).  I sometimes eliminate the “spicy” from the sausage and/or the beans, depending upon my mood, what’s stocked in my cupboard and what’s available at the supermarket.

Ingredients

  • 1 lb lean ground beef
  • 1/2 lb Jimmy Dean spicy ground pork sausage
  • 1 onion, chopped
  • 28 oz can stewed tomatoes, undrained
  • 15 oz can tomato sauce
  • 1 tsp sugar
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp dried oregano
  • 30 oz can spicy chili beans, undrained

In a dutch oven or other heavy pot, cook ground beef, sausage and onion; drain.

Add remaining ingredients, bring to a boil and simmer for at least an hour (up to 3 or more hours) to allow the flavors to meld.

Photo by me, My Little Food Spot

Ground Turkey Mexican Lasagna

21 Sep

I served this to my husband and my mother and, upon asking them what they thought the ingredients were, they both began with “hamburger.”  The recipe called for ground chicken but I found ground turkey to be quite a bit less expensive and didn’t know if there would be much of a difference.  I still don’t know if there’s any difference, but the turkey was very good.  The texture was almost identical to ground beef and, with all the seasonings, the flavor was indistinguishable as well.  This makes a pretty big pan but I was okay with leftovers on this one.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 pounds ground turkey
  • 2 1/2-ish tablespoons chili powder
  • 1 teaspoons ground cumin
  • 1/2 sweet onion, chopped
  • 1 (15-ounce) can black beans, drained
  • 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
  • 1 cup frozen corn kernels
  • Salt
  • 8 (8 inch) spinach flour tortillas
  • 2 1/2 cups shredded Colby Jack cheese

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra virgin olive oil- twice around the pan. Add turkey and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish (I used a porcelain 9×13 pan) with remaining extra-virgin olive oil, about 1 tablespoon oil.

Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with extra Taco Bell medium taco sauce (that stuff is da bomb).

Recipe inspired by Rachael Ray.

Photos by me, My Little Food Spot

Chicken and Wild Rice Casserole

6 Sep

I transferred this recipe from our old website, knorrbuzz.  It’s old school Knorr fare.  I introduced my grandmother to it and she makes it a couple of times a month and takes it to many family reunions, where it always seems to be a hit.  I enjoy all the flavors, as well as the different textures;  the chewiness of the wild rice and the crunch of the water chestnuts.  I very often make it without the wild rice, using just basmati.  It’s good that way but we prefer it with the wild rice; it provides a depth of flavor.  My grandma suffers from celiac disease so she makes hers compatible with a gluten free diet.  The only change needed is substituting a gluten-free creamed soup for the cream of celery.

Ingredients:

  • 28 oz can green beans, drained
  • 3 cups diced cooked chicken
  • 1 onion, diced and sauteed
  • 8 oz can chopped water chestnuts, drained
  • 4 oz jar pimientos
  • 10 3/4 oz can cream of celery soup
  • 1 cup mayonnaise
  • 3/4 cup long-grain rice, uncooked
  • 1/4 cup wild rice, uncooked
  • 1 cup grated sharp Cheddar
  • pinch salt

Preparation:

Cook rices according to package directions.

Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a greased 3-quart casserole dish.  Bake for 20 to 25 minutes or until bubbly.

Recipe inspired by Paula Deen.

Photo by me, My Little Food Spot

Bean Calico

27 Aug

bean calico 01-001

This is a spin-off of a meal Derek enjoyed while growing up.  He asks for ground beef and baked beans on occasion and generally that’s exactly what he gets.  A skillet of burger and Bush’s beans.  A friend made this recipe for us after Henry’s birth and I enjoyed it much more than our version.  This is very slightly more complex but definitely glorified.

When I prepare it on a whim, I usually leave out the bacon, only because I don’t generally keep it on hand.  My only other variance is that I always prepare it with whatever beans I have in the pantry.  Even when I’m planning ahead, I’ve found that canned lima beans can be difficult to find.  Fortunately, it’s equally good with cannellini or great white northern beans.

Ingredients

  • 1/2 pound bacon, diced
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 can pork and beans
  • 15 oz. can kidney beans, drained
  • 15 oz. can lima beans, drained
  • 1/2 cup ketchup
  • 1 tsp. salt
  • 3/4 cup brown sugar
  • 1 T vinegar

Brown bacon, beef, and onion; drain.  Combine all ingredients.

Simmer on stove or bake in 350F oven for 40 minutes.

bean calico 02-001

Recipe from Erica Timperley

Pictures by me, MyLittleFoodSpot

Tortilla Pie

17 Jan

Hadn’t made this one in a while and for some reason have never posted it.  It’s one of those I sometimes forget about, which is stupid because it is so easy and so good.  We had my mom over for dinner and we three adults finished it off (probably eating a little more than we should have).  I prefer it with the chicken but it doubles the amount of work because you actually have to break out a pan, unless you purchase pre-cooked chicken or have some extra on hand.  I’ve always used refried beans and the other night I used canned chicken and served it with a little sour cream on the side.

Ingredients:

  • 16 oz. can refried or black beans (whatever you prefer)
  • 1/2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 cup salsa or picante sauce, divided
  • 8-12 oz. prepared guacamole, divided
  • 1 cup shredded cheddar or Mexican cheese blend, divided
  • 8 (8-inch) whole wheat flour tortillas
  • about 1 cup cooked shredded chicken (optional)

Combine the first three ingredients, stirring well.  Place one tortilla in a greased 9″ cake pan or casserole dish; spread with half of bean mixture (and chicken, if desired) and top with another tortilla.  Spread with half cup salsa and top with another tortilla.  Spread with half of the guacamole and top with another tortilla.  Sprinkle with half of cheese and top with another tortilla.

Repeat layers with remaining ingredients, except cheese.  Cover and bake at 350 for 20 minutes; uncover and sprinkle with remaining cheese.  Bake, uncovered, another 3 to 5 minutes.  Cut into wedges to serve.  Garnish with sour cream and additional salsa and guacamole.

Recipe from Southern Living: Easy Weeknight Favorites

Photos by me, My Little Food Spot

Sloppy Joes

16 Jan

Not as simple as a can of Manwich but way better.  A little spicy, a little sweet, a lot of good.  We served it with my mom’s famous (at least within our family) Andy’s Potatoes for a completely yummy meal.

Ingredients

  • 1 pound extra-lean ground beef
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 red pepper, diced
  • 1 can small red beans or pinto beans, preferably low sodium, drained and rinsed
  • 1 1/2 cups no-salt-added tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 8 whole-wheat burger buns

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

Recipe from foodnetwork.com

Photo by mylittlefoodspot