Mexican Haystacks

Ingredients:

• 1 pound ground beef or ground turkey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika or smoked paprika
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 cup all-purpose flour
• 2 cups low-sodium beef broth (if using regular broth, cut down the salt in the recipe)
• 8-ounce can tomato sauce
• 15-ounce can black beans, rinsed and drained
• 1 cup frozen corn kernels (no need to thaw)
• Lime wedges, for serving (optional)

For serving:

• Hot, cooked rice or quinoa 
• lettuce
• sour cream
• cheese
• olives

Directions:

1. In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, salt and pepper, and cook, breaking the meat into small pieces, until cooked through. Drain excess grease, if needed.
2. Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and flour. The mixture will be crumbly. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling.
3. Whisking quickly and constantly, slowly add the beef broth and tomato sauce about 1/2 cup at a time, letting the mixture thicken and bubble between additions before adding more.
4. Stir in the back beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.
5. Serve the sauce over rice (or quinoa) with lime wedges and taco toppings of your choice.

From Mels Kitchen Café
https://www.melskitchencafe.com/mexican-haystacks/

Refried Beans

Ingredients:

• 2 Cups dried Black/Pinto beans
• 1 small Onion (chopped)
• 2 cloves Garlic
• 4 oz can chopped Green Chilies
• 2 tsp Salt
• 1 tsp Cumin
• 1/2 tsp Chili Powder

Directions:

1. Add beans, onions, garlic and chilies to the pressure cooker.  Cover with water by 2 inches then secure lid and turn pressure release knob to the sealed position.  Cook at high pressure for 40 minutes.
2. When cooking is complete use a natural release.
3. Place a strainer in a large bowl and pour the beans into strainer (keep the liquid). 
4. Add beans, salt, cumin, and chili powder to a high powered blender and blend until desired consistency is reached, adding the reserved liquid as needed.
5. Refried beans dry out as they sit so add a bit more liquid to the blender if they are really thick.  Store in a sealed container in the refrigerator.

Note: Refried beans freeze very well.  Measure 1 cup of beans for each sandwich size resalable bag. Flatten the bag and freeze.

Prep: 2 mins

Pressure: 40 mins

Total: 60 mins

8 Can Taco Soup

1 (15 oz) can black beans (drained and rinsed)

1 (15 oz) can pinto beans (drained and rinsed)

1 (14.5 oz) can petite diced tomatoes (drained) OR 1 can or rotel

1 (15.25 oz) can sweet corn (drained)

1 (12.5 oz) white chicken breast (drained)

1 (10.75 oz) can cream of chicken soup

1 (10 oz) can green enchilada sauce

1 (14 oz) can chicken broth

1 packet taco seasoning

Mix all ingredients together in a large pot.  Heat until warm, stirring occasionally.  Season to taste with taco seasoning (I typically use about half of a packet).  Serve with tortilla chips 

Shrapnel Bean Dip

Ingredients:
1 can of White Beans (Navy or Great Northern)
1 can of Black Beans
1 can of Corn
1-2 Avocados (diced)
1/4-1/2 cup of Red Pepper (diced)
1-2 Roma Tomatoes
2 Tbls Red Onion (finely chopped)
2-3 Tbls Cilantro (finely chopped)
1/3 cup Italian dressing (add more if needed)
Squeeze of a fresh lime (about 1/2 Tbls or 1/2 of a lime)
Salt and Pepper to taste
Tortilla Chips

Directions:
1. Drain and rinse the beans and corn.  Dry as best as you can, use a salad spinner and/or place on a paper towel to blot dry.  After they are completely dry add to a large bowl.
2. Add avocados, red pepper, tomatoes, red onion and cilantro to the bowl.  Mix together and then pour the dressing over the top of the salad.  Mix until everything is coated evenly. (If making in advance wait until right before serving to chop and stir in the avocados.)
3. Squeeze the lime juice over the top and gently mix in. Salt and pepper to taste and serve immediately with chips.

Crock Pot Lime Tacos

Ingredients:
1 1/2 lbs. Chicken (breast or tenders)
3 Tbsp. Lime Juice
1 Tbsp. Chili Powered
1 Cup Corn
1 Cup Salsa
1 Cup Black Beans
Tortillas
Sour Cream
Cheese
Lettuce
Tomatoes

Place chicken in the crock pot.  Combine lime juice and chili powder then pour over the chicken.  Cover and cook on LOW for 5-6 hours or until chicken is tender.  Remove chicken and cool slightly.  Shred the chicken and stir in corn, salsa and black beans.  Serve on tortillas with sour cream, cheese, lettuce and tomatoes.