Beef Taco Salad


  • 1 lb Shredded Beef Taco Meat
  • 2 heads of Romaine Lettuce
  • 1 can Black Beans, rinsed and drained
  • 2 cups crushed tortilla chips
  • 1/2 cup of frozen corn, thawed
  • 1 cup shredded cheddar cheese
  • Ranch dressing or your favorite šŸ™‚


  1. Place the lettuce in a large serving bowl. Top with theĀ taco meat. Layer on the black beans, tortilla chips, thawed corn and shredded cheese. Top with your favorite dressing.

Southwestern Chicken Foil Dinner

Makes 4 Servings


  • 1 can black beans, drained and rinsed
  • 2 cups frozen corn
  • 1 canĀ Rotel
  • 1 teaspoon ground cumin
  • salt and pepper
  • 4 boneless skinless chicken breasts (Small chicken breasts OR 2 large ones cut in half)
  • 1 cup shredded Mexican cheese blend
  • 1/4 cup chopped green onions


  1. Heat oven to 425 degrees or heat the grill to medium/high heat.
  2. Place four large pieces of foil on the counter and spray them lightly with non-stick cooking spray.
  3. Top each foil piece with a chicken breast. Sprinkle with salt and pepper to taste.
  4. In a medium bowl, combine black beans, corn, RotelĀ and cumin.
  5. Divide mixture among the four foil packages, evenly topping each piece of chicken.
  6. Pull up the long sides of foil and crimp together, then fold up the short sides of foil and crimp. Leave extra room in each packet for steam.
  7. Place sealed packets seam side up a baking sheet.
  8. Bake packets for 20 minutes or grill for 15-20 minutes, until chicken is cooked through.
  9. Remove from oven and open each packet carefully. Sprinkle each packet with 1/4 cup cheese and close each packet.
  10. Let sit for 2 minutes for cheese to melt before serving. Top with green onions and serve. (Tip from the blogger: poke a small hole in the bottom of the packets and drain the juices over a sink so the chicken isn’t watery.)

Find this and other yummy recipes here.

Chips and Cheese Chili Casserole

Yeilds 1 9×9 dish – Serves 4-6 people depending on how hungry everyone is!


  • 5 to 6 cups whole corn chips, crushed (about 2 1/2 cups crushed)
  • 1 –Ā 10-ounce can chili (Use meatless chili for a meatless dish or use chili with meat for a hearty meal)
  • 1 –Ā 10-ounce can black beans, red beans, refried beans, bean medleys
  • 1 –Ā 10-ounce jar salsa or tomato sauce
  • 2 cups shredded cheese
  • 1 1/4 cups sour cream
  • An additional 2 to 3 cups whole corn chips, crushed (1 –Ā 1 1/2 cups crushed)


  1. Preheat oven to 375F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray, and set aside.
  2. In a large mixing bowl, add 5 to 6 cups chips (about 5 big handful of chips from the bag) and with a wooden spoon or similar, poke and crush the chips to the size of a dime.
  3. Add the chili, beans, salsa, 1 1/2 cups cheese, and stir to combine.
  4. Pour mixture into prepared pan and bake for 20 minutes.
  5. After 20 minutes, remove pan from oven and spread sour cream in a layer over the casserole.
  6. Sprinkle 1/2Ā cup cheese evenly over the top of the sour cream. Sprinkle 1 – 1 1/4 cups crushed corn chips over the top and bake for 9 to 12 minutes, or until top is browned to desired level.
  7. Serve immediately. Optional Toppings: sour cream, cheese, or chopped cilantro or onion.

Thanks Averie Cooks for a great recipe!


Chicken With White Beans and Tomatoes

Chicken With White Beans and Tomatoes
Serves 4|Ā Hands-On Time:Ā 10m|Ā Total Time:Ā 50m


  • 2Ā 15.5-ounceĀ cans whiteĀ beans, rinsed
  • 1Ā pintĀ grape tomatoes
  • 1/2 cup chicken broth
  • 2 tsp dried thyme
  • 4 tspĀ driedĀ oregano
  • 2Ā garlic cloves, smashed
  • 2Ā tablespoonsĀ olive oil
  • kosher salt and black pepper
  • 3Ā chicken breasts (cut in half)


  1. Heat oven to 425Ā° F. In a 9-by-13-inch baking dish, toss the beans and tomatoes with the chicken broth, thyme and oregano, garlic, 1 tablespoon of the oil, Ā½ teaspoon salt, and Ā¼ teaspoon black pepper.
  2. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with Ā½ teaspoon salt and Ā¼ teaspoon black pepper.
  3. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.

White Bean, Spinach and Garlic Soup


  • 1/4 cup extra-virgin olive oil, divided
  • 1 medium onion, finely sliced (about 1 cup)
  • 1 stalk celery, diced (about 1/2 cup)
  • 6 medium cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh rosemary leaves
  • 4 cupsĀ chicken broth
  • 1 bay leaf
  • 1 (15 ounce) can white beans, drained and rinsed
  • 1 bunch spinach (about 4 ounces), trimmed and washed
  • 2 teaspoons juice from 1 lemon
  • Kosher salt and freshly ground black pepper


  1. Heat 2 tablespoons oil in a medium saucepan over medium-high heat until shimmering.
  2. Ā Add onions, celery, garlic, and rosemary. Cook, stirring frequently, until onions and garlic are softened but not browned, about 4 minutes.
  3. Add broth, bay leaves and beans. Bring to a boil, reduce to a bare simmer and cook for 10 minutes.
  4. Add spinach and continue cooking until completely wilted, about 5 minutes longer. Season to taste with salt and pepper. Stir in lemon juice. Serve immediately, drizzling remaining olive oil over bowls.

Black Bean and Sweet Potato Burritos




  • 2 sweet potatoes, peeled and cubed small
  • 1 red pepper, diced small
  • 1 small red onion, diced small
  • 2 teaspoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can black beans, rinsed and drain
  • Ā¼ cup chopped cilantro
  • 2 teaspoons fresh lime juice (from about 1 lime)
  • 2 cups shredded cheddar cheese
  • 6-8 burrito-size tortillas


  1. Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Place the coated veggies onto a large baking sheet and roast for 18-20 minutes, stirring after about 10 minutes. You want the veggies tender but not mushy. Let the vegetable mixture cool.
  2. Put vegetables in a large bowl and gently mix with the black beans, cilantro and lime juice. Add additional salt and pepper to taste, if needed.
  3. Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
  4. Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.

Adapted slightly from this recipe atĀ Melā€™s Kitchen Cafe

Cowboy Casserole

Cowboy Casserole

Prep Time:Ā 15 min
Total Time:Ā 45 min
Makes:Ā 6 servings (1 1/4 cups each)


  • 1 lb lean (at least 80%) ground beef
  • 1 can (16 oz) baked beans
  • Ā½ cup barbecue sauce
  • 2 cups Bisquick mix
  • 2/3 cup milk
  • 1 TBS butter or margarine, softened
  • Ā½ cup shredded Cheddar Cheese (2 oz)

Ā Directions

  1. Heat oven to 425Ā°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  2. Stir baked beans and barbecue sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole.
  3. Meanwhile, in medium bowl, stir Bisquick mix, milk and butter until soft dough forms.
  4. Drop dough by 12 spoonfuls onto beef mixture.
  5. Bake uncovered 18 to 22 minutes or until topping is golden brown. Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted

Thanks Betty Crocker for the recipe šŸ™‚