Because I love my readers! Taco Bean Soup

HAPPY VALENTINE'S DAY!

Because I love you ALL, here's yet another recipe.  I made this earlier today, for tomorrow's dinner.  Tonight hubby's taking me out for Valentine's Day.  We'll be at The Outback, one of our favorite places to eat. 

Tomorrow is our day to hit all the thrift shops for reselling on Ebay, so this soup will be nice to come home to. Oh, and this recipe is as easy as it comes!!

Taco Bean Soup

2 tsp. olive oil

1 lb. ground beef

1 C chopped onion

1 1/2 C water

1 (16 oz.) can refried beans

1 C mild to medium-spicy thick and chunky salsa

1/4 tsp. EACH chili powder (I use the extra dark) and cumin

Taco shells for garnish

1/2 C shreded cheddar cheese for garnish

dollop of sour cream, if you wish, for garnish

Cook ground beef and onion until meat is browned.  Drain off any grease.  Add the water, salsa, refried beans, chili powder and cumin.  Bring to a boil; stirring constantly.  Reduce heat and simmer uncovered 10 minutes, stirring occasionally.  Ladle soup into bowls, serve with crumbled (heated) taco shells, cheese and sour cream if desired.

Makes 4 servings



Enchiladas

For years I made these with ground turkey, but now with ground beef.  You could also use ground chicken, or even shredded chicken.  Make it to suit YOUR taste!

Enchiladas

1 lb. ground beef or turkey, uncooked
1 pkg. taco-seasoning mix
3/4 C water
1 can (14-1/2 oz.) tomatoes, drained and diced
1 can (16 oz.) refried beans (*may substitute vegetarian beans)
1 can (4 oz.) chopped green chilies, drained
10 Whole wheat OR flour tortillas
4 C shredded cheddar cheese (1 lb.)
1 jar (8 oz.) red taco sauce

Cook met in a large skillet over medium heat about 5 minutes, breaking i tup with a wooden spoon until meat loses its pink color.  Stir in seasoning mix and water until well blended.  Add tomatoes and chilies; cook about 10 minutes until slightly thickened.  Remove from heat.  Let stand 5 minutes to cool. 

To assemble, spread 2 tablespoons refried beans down center of each tortilla.  Top with 2 tablespoons meat mixture, then a scant 1/4 cup cheese.  Roll up tightly.  Heat oven to 350 degrees.  Place rolled up tortillas seam side down in baking dish.  Top each with 1 1/2 tablespoons taco sauce.  cover and bake 20 minutes.  Sprinkle with 2 tablespoons cheese (really!??  I think you all know me better than that--I COVER the entire top with shredded cheese) and bake, uncovered, 10 minutes more or until cheese melts. 
Makes 10 servings  . **This is EXCELLENT, by the way, with my green chili rice and a crisp, cool salad. 

Nacho stuffed pasta shells

Nacho Stuffed Pasta Shells
Pasta with a twist!  This is yet another really simple, great dish that you can serve your family or company.

Box jumbo pasta shells, uncooked
1 lb. ground beef OR turkey
1 pkg. taco seasoning mix
1 (16 oz.) can refried beans (may be vegetarian beans, your choice)
1 small can chopped green chilies
1 C shredded cheddar cheese
3/4 C picante sauce
1 (8 oz.) can tomato sauce
1/2 C thinly sliced green onions
Salsa, optional
Sour cream, optional

Preheat oven to 350 degrees.  Prepare pasta according to package directions.  In large skillet brown meat; drain well.  Add taco seasoning and 1 C water; simmer 5 minutes or until mixture is thickened.  Stir in beans, chilies and cheese; cook until smooth. 

Fill each pasta shell with 2 tablespoons meat mixture.  In small bowl, combine picante and tomato sauces. 

Spread 1/2 of sauce mixture over bottom of 9 x 13 x 2 inch baking dish lightly coated with cooking spray.  Place shells side by side on top of sauce; pour remaining sauce evenly over shells.  Cover with foil and bake 35-40 minutes.

Sprinkle with green onions.  Let stand 5 minutes.  Serve with salsa and a dollop of sour cream, if desired.
Yields 8 servings

Green Chili Rice

Green Chili Rice

Next time you're having Mexican food for dinner, try this as a side dish.....it may sound "odd", but trust me, it's absolutely delicious and unique.     ~ ~ It's good to be unique!  Either Chicken Quesadillas OR Chicken Soft Tacos would be a good main entree for this side dish.   Look for them under my Main Dishes category.

1 C. Cooked brown OR white rice
1/8 C. melted butter
1 pint sour cream
1/8 c. Milk


Mix all ingredients together in separate bowl.


1- LB. Grated monterey Jack cheese
1 small can chopped green chilies


Layer rice mix, cheese & chilies. Repeat. Bake in 350 degree oven for 30 minutes. Top should be lightly golden brown.

Quesadillas

Chicken Quesadillas


1/4 C water
2 Tbsp. vinegar
2 Tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 pkg. Fajitas mix (spice aisle of the grocery)
2 C shredded mixed Monterey Jack and cheddar cheeses
3 green onions, thinly sliced
8 large wheat OR Flour tortillas
Salsa, guacamole and sour cream (optional)


Combine water, vinegar oil and fajitas mix in a large plastic baggie or glass dish.  Add chicken to marinade and let stand for at least 5 minutes (I usually marinade for a minimum of 30 minutes). 
Remove chicken from marinade.  Discard marinade.  In a large skillet over medium-high heat, saute chicken until done. 


Put chicken strips in single layer on 4 tortillas.  Sprinkle each with cheese and green onion.  Top with another tortilla and sprinkle with additional cheese and green onion.  Place 2) quesadillas at a time on a large baking sheet.  Bake at 350 degrees for 10 minutes, or until cheese is melted and quesadillas are lightly golden. 


Cut into wedges to serve.  Serve with toppings, if desired.  Makes 4 quesadillas