Taco Casserole

Ingredients:
Biscuit Mixture (Or can of refrigerator biscuits)
(2c. flour, 1 T. baking powder, 1 t. salt, 1 1/2 t. sugar, 1/4 c. oil, 1 c. milk)
1 lb ground beef
1 c. black beans
1 can tomato sauce (8 oz)
2 T. taco seasoning mix
2 c. cottage cheese or 1 c. sour cream
shredded cheddar cheese
crushed tortilla chips

Directions:
1. Brown beef and drain. Add beans, taco seasoning mix, and tomato sauce.
2. Distribute biscuit mix in the bottom of a 9x13" greased pan.
3. Layer the meat over the biscuit crust, then spread cottage cheese over the meat.
4. Layer cheddar cheese over the cottage cheese, then crushed tortilla chips over the cheddar cheese.
5. Bake at 425* for 20-25 min.
6. Serve with sour cream, lettuce, salsa, etc.

Southwest Salad (Sophie)

Cabbage (majority)
Romaine (some)
Spinach (little)
Black Beans
Corn
Bell pepper
Southwest flavored tortilla strips
(Corn tortillas slightly oiled,
sprinkled with salt, pepper, taco seasoning, onion powder, & garlic salt
Cut and baked at 400* for 15 min)
-Serve with Ranch dressing

Chicken Enchilada Soup

Ingredients:
2 t. olive oil
1/2 c. onion, diced
1/2 T. minced garlic
3 c. water
1 T. chicken bouillon
1 can tomato sauce (8oz)
1 lb cooked chicken (2c)
1 can black beans (1 3/4 c.)
1 can diced tomatoes (15 oz)
1 can corn (2c)
1 t. cumin
1/2 t. oregano
1/4 c. fresh cilantro
1-2t. chili powder
salt
pepper

Directions:
1. Saute onion and garlic in oil in the bottom of a pot on medium heat
2. Stir in remaining ingredients and simmer for 10 min.
3. Serve with sour cream, cheese, and tortilla chips

*This recipe is adapted from skinnytaste.com

Black Bean Fried Rice

Ingredients:

4 c. rice, cooked and salted rice (brown or white rice)

1 c. cooked wheat

4 eggs, scrambled

1 c. onions, sauted

2 c. black beans (or 1 c. ham, diced)

2 T. soy sauce

1 t. seasoned salt (or 1/2 t. garlic salt + 1/2 t. celery salt)

1/2 t. salt (omit if using ham)

Cafe Rio Sweet Pork Tacos (with black beans & cilantro/lime dressing)

    

(Serves 7-8)

Small, Simple version of Black Beans:

3 ½c. cooked black beans (2 cans)

½ T. olive oil

3/4 t. minced garlic

1 t. cumin

1c +2 T. tomato juice 

3/4 t. salt (½ t. if using canned beans)

1/8 t. pepper

3 T. chopped cilantro

(Serves 12-14)

BLACK BEANS from scratch:

2 c. dry black beans   (6c. cooked)

6 c. water

1 t. canola oil

---

1 T. olive oil

1 1/4 t. minced garlic

1 1/2 t. cumin

2c. blended tomatoes 

(or tomato juice)

(or 1 can tomato sauce + 1 c. water)

1 1/4t. - 1 ½ t. salt 

1/4 t. pepper

1/3 c. fresh cilantro 

Directions:

1. Soak beans in water for 6-8 hours

2. Pressure cook on high with canola oil for 10-15 min

3. Drain water off beans.

4. Saute olive oil and garlic on medium heat for a couple of minutes

5. Stir in cooked beans and remaining ingredients

6. Simmer for a 10-20 minutes

7. Serve over rice or on tortillas 

 (cilantro lime rice)

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(# People you are serving /4 = # pounds of pork)

SWEET PORK Recipe: (Serves 24-32)

My Own Healthy Version:

4 lbs pork (8c cooked)

4 c. salsa

1 c. brown sugar

2 T. taco seasoning (2t. chili powder + 2t. cumin + 2t. paprika)

Common Coke Version:

6 lbs. pork roast (about 2c. cooked)

1 16 0z bottle La Victoria red taco sauce (I usually get medium)
1 can coke (I usually buy the Mexican coke in a glass bottle)

2 cups brown sugar

-Cook roast in the crock pot with a little water on low for 6 hours or longer. 

When it is done you will be able to shred it easily with a fork. 

Then add the rest of the ingredients and let cook for one more hour.

Simple Meat to go with it:

Nonsweet:                                     Sweet:

2 c. chicken or pork             2 c. chicken or pork (1lb)

1 T. taco seasoning             1 c. salsa + ½ T taco seasoning

 1/4 t. salt                            1/4 c. brown sugar

Cilantro/Lime Dressing

1 ½ c. ranch dressing   (see my homemade version: healthy ranch dressing )

2 tomatillos, diced (or green tomatoes)

1T. fresh lime juice

½ t. minced garlic

5 stalks cilantro

1/2 jalepino pepper, deseeded

(blend in blender)

________________________

(# People you are serving/4 = # Cans of black beans  OR

# People / 7 = # Cups of Uncooked (dry) Beans)

BIG BATCHES of BLACK BEANS

Serves:

28-32               42-48                 56-64         

8 cans            12 cans         16 cans black beans

14c cooked     21 c cooked    28c cooked

(4 2/3c. dry)    (7c dry)           (9 1/3c dry)

(14 c. water)   (21c water)      (28c water)

(½ T oil)           (4t oil)             (1½ T oil)

---

2 T. olive oil     3T olive oil       1/4 c. olive oil

1 T garlic          5t  garlic           2T. minced garlic

4 t. cumin          2T cumin         2T+2t cumin

4 ½ c. Tj.          6 3/4c. Tj.       9 c. tomato juice 

(3/4 can).         ( 1+can)          (1½  46oz cans)

1 T. salt             1½ T salt.          2 T. salt

(half the salt if using canned beans)

½ t. pepper         3/4t pepper     1 t. pepper

3/4 c. cilantro     1c cilantro       1 ½ c. cilantro 

(1 bunch of cilantro is about 1c chopped)

1. Soak dry black beans and water overnight (12 hours) in a large, covered pot.

2. Bring to a boil with lid on, then simmer with oil, lid on for 1 ½ hours -until beans are soft

(Or crockpot 4-5 cups of beans on low for 8-9 hours in a 6 quart crockpot. No need to pre-soak them.  If you do, the cooking time will be around 6 hours.)

3. Drain water off beans.

4. Saute oil and garlic on medium heat for a couple of minutes

5. Stir in cooked beans and remaining ingredients

6. Simmer for a 10-20 minutes

7. Serve over rice or one tortillas  

(the higher amounts are determined if serving it with meat.  

If beans are the only protein, use the lesser amount)

8. To serve 120, cook 2 huge pots of the Serves 56-64

Rice & Bean Casseroles

Rice, Corn, & Black Bean Casserole (salsa version)
Serves 8

Ingredients:
3 c. cooked rice (1 c. cooked in 2c. water & 1/2 t. salt)
2 c. corn ( 1 can, drained) (or increase rice to 6 c.)
3 1/2- 4 c. black beans (2 cans, drained)
1 lb. chard, chopped (Optional)
2 c. salsa (or 1 can tomatoes + 1 T. taco seasoning + 1/2 t. salt)
1 3/4c- 2 c. mozzerella cheese

Directions:
1. Cook rice
(pressure cook on high for 22 min with 1 t. oil)
(or boil then simmer 30 minutes, sit 15 min.)
2. Chard Option: Saute 1T oil and 6c frozen chard (9c fresh) and salt)
2. Combine corn, beans, salsa, rice, (and chard)and place in casserole pan
3. Sprinkle with cheese and melt in microwave or oven.

Rice, Corn, & Black Bean Casserole (tomato soup version)
Serves 6-8

Ingredients:
3 c. cooked rice (1 c. cooked in 2c. water & 1/2 t. salt)
1 can corn
2 c. black beans (or 1lb. turkey burger)

Onion (optional)
1 can tomato soup (or 2c blended tomatoes+ 1t. beef bullion+ 1/2t. salt+1/2t. sugar+1/2t. basil +1/4t. oregano

1 1/2 c. mozzerella cheese

Directions:
1. Cook rice (and beans/meat and onions)
2. Combine corn, beans, tomato soup, rice, and place in casserole pan
3. Sprinkle with cheese and melt in microwave or oven.

Serves 8
Zucchini Lentil Casserole: (my kids even love this)
Ingredients:
6-8 c. shredded zucchini (saute in a little oil & salted)
6 c. cooked rice (2 c. rice + 4c. water + 1 t. salt)
2 c. cooked lentils (2/3 c. lentils + 1 1/3c. water + 1 t. beef bouillon)
1 1/2 c. cooked turkey burger =3/4 lb (or double the lentils)
2 c. salsa
(or 1 can tomatoes + 1T parsley + 1 1/2T. vinegar
+ 1 t. salt + 1 t. sugar + 1 t. onion powder
+ 1/2 t. pepper + 1/4 t. garlic powder)
2 c. mozzerella cheese

Directions:
1. Pressure cook rice for 22 minutes.
2. Pressure cook lentils for 10 minutes. (could try combining the two)
3. Saute zucchini and turkey burger with some salt
4. Stir everything together & top with cheese & melt

Crockpot Beans

I am so into BEANS lately.  After trying "6 sisters" Refried Beans,
I made a formula for all different ways to make tasty beans from scratch. I often crockpot a big batch of beans plain (3 c. Beans, 9 c.Water) on low all day and then freeze them in quart jars or baggies. 1 3/4 c is equal to 1 can in a recipe.

CROCKPOT BEANS

Basic Ingredients:

Regular (Serves16)                       Large (Serves 20)
3 c. beans                                      4 c. beans

9 c. water  (12 c. chili)                  *12 c. water (15 c. chili)

1 c. wheat or rice (chili)                  1 1/3 c. wheat or rice  (for chili)

1 ½ c. onions (1/3 c dry)                  2 c. onion ( ½ c. dry)

2 T. minced garlic                            2 T. minced garlic

1 T. salt (1t. for chili & taco soup)   4 t. salt  (1 ½ t. for chili and taco soup)

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Optional Ingredients:

1 t. pepper (only ½ t. for chili and taco soups)

2 t. boullion (beef or chicken)

¼ t. red pepper (or 1 can diced green chilis)

1/8 t. cumin (or 2 T. chili powder + 2 t. cumin + ½ t. paprika + ¼ t. oregano for chili and taco soup… eliminate the oregano in chili, though and add 4t. brown sugar.  For smaller batch, just do 1½ T. chili powder + ½ T. cumin + 1T. brown sugar)

-----------

Add after beans are soft:

-3 c. corn for taco soup and possibly chili (2 cans)   (4 c. for larger batch)

-2 c. cooked turkey burger or chicken (or 2/3c. more wheat + 1c. extra water to make it meatless)

-Tomatoes or tomato sauce (4 cans tomato sauce + 2 cans diced tomatoes for chili and taco soup)

-Top with lettuce, cheese, and/or avacados

Directions:

1. Crockpot beans, water, and all seasonings on low for 8 hours. (also wheat/rice for chili)

2. If using tomatoes or tomato sauce, add after beans are soft.

3. Serve plain beans over rice, or in tortillas, or with corn bread (serve taco soup with corn chips)

*3 to 1 ratio of water to beans

Here's some of our favorite combos:
Refried Beans:
(Serves 12)                           quick, smaller version
3 c. pinto beans                         1/2 T. oil
9 c. water                                  1/2 c. onions
1 onion (or 1/4c. dry onion)       1/2 T. minced garlic
1 T. salt                                     4 cooked  beans (2 cans)
2 T. minced garlic                   3/4 t. salt  (1/2 t. if canned beans)
2 t. black pepper                       1/2 t. chicken boullion
1/4 t. red pepper                        1/4 t. black pepper
1/8 t. cumin                               1 c. water
-Crockpot 8 hours, drain off some of the liquid and mash.
-Serve over Rice and top with lettuce and guacamole.

Runny Black Beans:
(Serves 12)
3 c. black beans
9 c. water
1 1/2 c. onions (1/3 c. dry)
2 T. minced garlic
1 T. salt
- Crockpot 8 hours, drain off some liquid.
- Optional- add or cook with ham or chicken
- Pour over rice and top with cheese and dressed cabbage (3T. olive oil, 1 T. lemon juice, 1/8 t. salt)
(Quick version- saute onions, oil, and garlic.  Add remaining ingredients.
Boil a few minutes, then mash.)

Taco Soup/Chili:
(Serves 16)
3 c. mixed, pinto, or white beans
9 c. water (12c. for chili)
1 1/2 c. onions
2 T. minced garlic
1 t. salt
1 c. wheat (for chili)
1/2 t. pepper
2 t. boullion
1/4 t. red pepper
2 T. chili powder
2 t. cumin
1/2 t. paprika
1/4 t. oregano (taco soup) or 4 t. brown sugar (chili)
-Crockpot for 8 hours
-Add 1 c. cooked turkey burger or chicken, 4 cans tomato sauce, 2 cans diced tomatoes, and
2 cans of corn (for taco soup)
-Heat through
(Serve chili with corn bread or baked potatoes or corn)
(Serve taco soup with corn chips)
(Serve both with cheese or cottage cheese or sour cream and lettuce or salad)

Bean Dip

INGREDIENTS:
4 c. cooked pinto beans
1 c. salsa
1/2 t. chili powder
1/2 t. parsley
1/2 t. onion powder

DIRECTIONS:
Blend in blender and serve with corn tortilla chips

SIMPLER Bean Dip
1/2 c. water
3 c. cooked black or pinto beans (2 cans)
1 t. salt


BLACK BEAN & CORN SALSA
3 1/2 c. black beans (2 cans)
1 can corn
2 T. olive oil
2 c. salsa=
            1 can tomatoes (or 2 large fresh tomatoes)
            1 avacado or bell pepper
            1/4 c. chopped onion
            1/4 c. lemon juice
            1 T. parsley
            1 t. salt
           1/2 t. pepper

5 Bean Salad

(from Lickety Split Meals)
Large Salad INGREDIENTS:
(Serves 16)
1 c. dry pinto beans
1 c. dry black beans
1 c. dry kidney beans
1 c. dry red beans
2 cans green beans
1 green pepper, chopped
1/4 t. salt

Dressing INGREDIENTS:
1/2 c. balsamic vinegar
1/4 c. olive oil
1/4 c. water
2 T. sugar
1 t. oregano
1/2 t. minced garlic (1 clove)

Directions:
1. Crockpot dry beans in 12 c. water on low for 8 hours or high for 4 hours.
2. Drain and rinse with cold water.
3. Stir in green beans, green pepper, salt, and dressing.
4. Chill for a few hours if possible.
_______

Quick, Small Salad Ingredients:
(Serves 8)
3 cans beans, drained (kidney, black, pinto)
(or 5 1/2-6 c. cooked beans + 1/8t. salt)
1 can green beans, drained
bell pepper (opt)

Dressing:
1/4 c. balsamic vinegar
2 T. olive oil
2 T. water
1/2 t. oregano
1/4 t. minced garlic

Mexican Lasagna

Ingredients:
2 T. olive oil
1 t. minced garlic
1 bags frozen broccoli
2 c. sliced zuccini or carrots
2 c. cooked beans (pinto or black)
*1 c. turkey burger (optional- if you do add, increase taco seasoning to 2T)
2 c. salsa
2 cans tomato sauce (omit if using corn and tortilla chips)
1 T. taco seasoning (1 t. cumin + 1 t. parsley + 1/4-1/2 t. pepper + 1/8t. oregano)
12 ripped corn tortillas (or 1 can corn in casserole and tortilla chips on the side)
1 1/2 c. mozzerella cheese

Directions:
1. Heat oil in a large saucepan on medium-high heat.
2. Add garlic and veggies and cook for 5 min.
3. Stir in remaining ingredients (except cheese) and cook, covered, on medium heat for 10 min.
4. Top with cheese, turn off heat, and place lid and let cheese melt.

Taco Soup

Small Quick Taco Soup:
(Serves 8-12)
1 c. onions, diced (optional)
3/4 lb ground turkey burger (1 1/2 c cooked)
*2 cans beans (4 c. cooked beans + 1/2 t. salt)
1 T. chili powder
1 T. taco seasoning
2 cans tomato sauce
1 can diced tomatoes
1 can corn
2 c. water
1/8 t. black or red pepper

*4 c. homemade beans are made by crockpot or pressure cooking
 1 1/3 c. dry beans in 4 c. water  
(if you don't drain the water after cooking the beans,
don't add the water at the end of the recipe)

Extra Large Batch Taco Soup
(Serves 32)
Ingredients:

2 c. dry pinto beans                                               

2 c. dry black beans
3 c. diced onions                                               
12 c. water for cooking beans in  

3 T. chili powder                                                 

3 T. taco seasoning                                   

                                                                            

2 lb ground turkey, cooked (4c)                                   

3 cans corn, drained                                                         

3 cans diced tomatoes (15oz each)                                

6 cans tomato sauce (8oz each)                                                                                        1½ t. salt            

½ t. beef boullion                               

1½ t. onion powder (if you didn't use onions at beginning)                                            

1 can diced green chili’s                                         

(or ½ c. green peppers & ¼ t. red pepper)
1/8 t. black pepper

                                  

Directions:

1. Crockpot beans and onions in water, chili powder, & taco seasoning 
for 8 hours on low- keep water in the soup

2. When soft, add remaining ingredients and cook on high for 30 min.
(may need to transfer to a bigger pot before adding remaining ingredients)

4. Top with sour cream &/or cheese

5. Can serve with corn chips or corn bread.

Ranch & Black Bean Salad

Salad Ingredients:

5 c. chopped romain lettuce

5 c. shredded coleslaw (cabbage, carrots)

2 c. cooked black beans (1 can, drained)
Croutons
Ranch Dressing

Crouton Ingredients:
12 slices of wheat bread (9 c. diced)

¼ c. olive oil

¼ c. parmesan cheese

½ t. garlic salt

½ t. celery salt

½ t. oregano

Crouton Directions:

1. Dice bread into 3/8” squares and place in a bowl.

2. Add seasonings and oil.  Toss well to mix.

3. Bake on 2 cookie sheets at 300* until crisp (30-40 min)

5. Save extra croutons in an airtight container

Ranch Dressing Ingredients:

1/2 c. milk

1 c. sour cream (or 2/3 c. greek yogurt + 6T canola oil)
1 t. dijon mustard
2-4T. cheese
1/4 t. salt

1 ranch packet or

      1 t. dry parsley

      1/2 t. salt

      1/2 t. onion powder

      1/4 t. garlic powder

Dressing Directions:

1. Whisk and serve as a topping (don’t mix in or croutons will be soggy)

- Make before salad if possible so the spices can set in

*The dijon mustard, cheese, and extra salt make the sour cream like a mayo.
So, you can use mayo instead of sour cream and omit those three ingredients

Bean Sandwhich, Burrito, Taquito or Burger

7-8 Basic Bean Sandwiches:
3c. Cooked pinto beans
3T. Water
3/4t. Salt
2 Bean Burrito or Sandwich Ingredients:

1 cup cooked beans (red, pinto, kidney)

1 tomato with below seasonings or 1/4 c. salsa

1/2 t. cumin

1/2 t. chili powder

1/4 t. garlic salt

Directions:

Blend in blender until desired consistency.

Spread on 3 sandwiches or tortillas with lettuce, avacados, etc.

4 Bean Burger Ingredients: 
1 can beans (or 2 c, cooked beans with 1/4 t. salt)
1/4 c. oat flour
2 T. ketchup
1 T. mustard
dash garlic powder

Directions:
Mash in a bowl.
Form into patties.
Cook on skillet 4-5 min each side  (or oven 400* for 8-10 min)

16 Corn Taquito Ingredients:
1 onion, diced
1/4 t. garlic powder
1/2 t. cumin
2 bay leaves
2 t. chili powder
2 cans black beans (or 3 1/2- 4c cooked + 1t. salt)
2 c, chopped tomatoes (1 can)
sprinkle salt

Directions:
-Cook on a pan on med-high
-Mash while cooking
-Wrap in corn tortillas

-Can bake for 15 min at 350* if desired

Taco Salad or Spaghetti Squash Casserole

Serves 8

SALAD  INGREDIENTS:

1 Head Romain, chopped (8 cups) OR 1 Spagetti Squash OR 6c. diced PUMPKIN

2 c. cooked lentils, black beans, or chicken
1 1/2 c. chicken (1 large breast) or turkey burger (3/4 lb)

2 T. taco seasoning + 1/2 t. salt
(or 2 t. chili powder + 2 t. cumin + 1 t. garlic salt)

1 can olives (chopped)- optional

1 can of corn (drained)

1 1/2 c. Crushed Tortilla Chips or Rice (Cooked & Salted)

2 c. Mozzarella Cheese

DRESSING= 2 c. SALSA:

2 c. tomatoes, diced

½ c. green pepper + ¼ t. dried red pepper (or 1 can green chilis)

¼ c. onion

1 ½ T. vinegar

1 t. salt

1 t. sugar

1 t. parsley

¼ t. garlic powder (or 1 clove garlic)

DIRECTIONS:

1. Boil 2/3 c. lentils in 1 1/3c. water  for 20 min

2. Fry chicken or turkey burger in oil and seasonings in a large saucepan.
3. Combine the beans and meat.

4. For Romain Salad:
    Chop Romain
    Toss with meat/beans, corn, crushed chips, salsa, and cheese
5.  For Spagetti Squash Casserole:
    Cut spaghetti squash and scoop out the seeds.

    Microwave for 10 minutes, then scrape out the insides (or used 6 c. baked+diced pumpkin)
    Stir in with the meat.

    Stir in corn and salsa

    Top with cheese and put on lid to melt

    Serve with chips on the side for dipping