Taco Filled Pasta Shells

(makes 2 meals)

2 lbs ground beef
2 envelopes taco seasoning
1 pkg cream cheese, cubed
30 jumbo pasta shells
¼ cup butter, melted
2 cups salsa
2 cups taco sauce

Additional Ingredients (for each casserole)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cups crushed tortilla chips
Sour Cream
Chopped green onions

Cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for one hour.

Cook the pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 Tablespoons of meat mixture.

Spoon 1 cup salsa into each greased baking dish. Top with 15 stuffed shells and 1 cup taco sauce each pan. Cover one and freeze for up to 3 months. Cover the remaining dish and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 more minutes or until heated through. Serve with sour cream and onions.

To prepare frozen shells: Thaw in refrigerator for 24 hours (shells will be partially frozen). Bake for 40 minutes. Uncover, sprinkle cheese and chips. Bake 15 more minutes or until heated through.

**Update**  I made this again, but this time in vegetarian form by substituting black beans for the beef.  It was delicious and everyone loved it again.  Both of my girls asked for me to make it again.

Easy Taco Casserole

2 cans black beans, drained and rinsed (or you could use 1 pound ground hamburger, browned)
1 cup salsa
1 pkg. taco seasonings
1/2 - 3/4 cup sour cream
2 cups shredded cheese
2 cups crushed tortilla chips
shredded lettuce
diced tomatoes

Heat beans (or cook hamburger), add salsa, taco seasoning, and sour cream.  Put half of the bean mixture in an ungreased baking dish.  Layer with half the cheese and half the chips.  Repeat.  Bake 350 degrees for 20-25 minutes.  Top with lettuce and tomatoes.

Tortilla Salad

Marilyn Beckstrand brought this to a Relief Society activity a couple of months ago.  She gave me the recipe right away but I was VERY slow getting it up... I'm sorry!  But here it is... and trust me, it is GOOD!!!

Tortilla Salad

1 ½ packages curly pasta
1 can garbanzo beans
1 can kidney beans
1 can corn
1 red onion, chopped
1 red or green pepper, chopped
1 can sliced olives
2 cups mayonnaise
2 cups buttermilk
1 package fiesta ranch dip
Tortilla chips
Cheese, diced
Tomato, diced
Avocado, diced

Cook and drain noodles. Mix beans, noodles, corn, onion and olives together Combine mayonnaise, buttermilk, and dip mix. Add to bean mixture. Line dish with tortilla chips. Add bean and mayonnaise mixture. Top with diced cheese, tomato, and avocado.

Serves 20.

*Taco seasoning mix and plain ranch dip can be used as substitute for fiesta dip mix.


From Marilyn:  I probably had less noodles than the recipe calls for, I didn't measure them. I also had a very large pepper and onion so didn't use all of them. Also I cut the dressing in half. I don't put the chips in the salad either.  (They were sprinkled on top.)  The recipe isn't too clear on the amounts, Sorry, you will just have to experiment to get it to your liking!

Black Bean Soup

I made this the other night and we loved it! But I have to warn you, it doesn't LOOK very good. Looks can be deceiving though, VERY deceiving. ;)

2 cans black beans, drained and rinsed
2 cups vegetable broth
1/2 cup salsa
1 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
Salt and pepper to taste

Blend beans, broth, and salsa until smooth. Add to sauce pan, add spices, bring to boil.

**I added some shredded cheese while it was boiling and served it with tortilla chips, sour cream, and green onions.

Taco Pasta Casserole

This was really easy and is a recipe that can easily be modified to fit your family's tastes.

1 small onion, chopped
1 can black beans, drained and rinsed
1 jar salsa, 16 oz.
1 1/2 cups frozen corn (or one can, drained)
4 cups cooked macaroni (perfect for leftover pasta)
2 cups shredded cheese
1 cup crushed tortilla chips

Preheat oven to 350 degrees. Cook onion in pan with nonstick spray until tender. Add beans, salsa, corn, and pasta. Pour into baking pan sprayed with nonstick spray. Top with cheese and chips. Bake 20 minutes.

*For non-vegetarian option, add or susbtitute ground beef for beans.

Easy Bean and Cheese Enchiladas

1 can refried beans
1 cup cooked rice
1 cup shredded cheese, divided
1/4 cup chopped onions
1 large can enchilada sauce, divided
Corn tortillas
1/4 cup chopped olives
1/4 cup chopped green onions

Preheat oven to 350 degrees.

Mix refried beans, rice, onions, and half of the cheese. Add about 1 cup of the enchilada sauce (to taste). Spray 9x13 pan with cooking spray and spread about 1/2 cup enchilada sauce in bottom of can. Warm tortillas in microwave. Fill tortillas with bean mixture, roll, and place in pan. Top with remaining sauce. Sprinkle with remaining cheese, olives, and green onions.

Bake for 20 minutes.

*I have not tried freezing this yet, but I think it would be a good freezer meal. If I try freezing it, I will come back to add the label.

Mexican Casserole

2 cups cooked rice
1 can diced tomatoes & green chilies
1 can corn, drained
4 cups crushed tortilla chips
1 can chili beans
2-3 cups shredded cheese, divided
1/4 cup green onions, sliced
chili powder, garlic salt, pepper

Preheat oven to 350. Spray 9x13 pan with cooking spray.

In medium bowl, combine cooked rice, diced tomatoes, and corn. Set aside.

Cover baking dish bottom with tortilla chips, layer half the cheese over the crushed chips, top with chili beans, and then the rice-tomato-corn mixture. Sprinkle with seasonings, top with remaining cheese and green onions.

Bake, uncovered, for 20 minutes or until cheese is melted.

Chili Cheddar Penne

1 box whole wheat penne pasta
2 tbsp butter
2 tbsp flour
2 cups milk
3-4 cups shredded cheddar cheese
1 taco seasonings package
½ tsp salt
2 cup frozen corn, thawed
1 can diced tomatoes
1 can (4 oz) chopped green chilies, drained

Cook the pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir constantly for 2 minutes or until thickened.

Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Add corn, tomatoes, and chilies. Cook and stir until heated through.

** It is spicy but very tasty. Acadia LOVED it!

*** I might try adding black beans to this next time.

Layered Mexican Casserole

Susan Bower shared the original recipe with me, I adapted it to suit my family's taste and needs.

1 can refried beans
1 can black beans, rinsed and drained**
1 jar (16 oz) salsa
6-8 corn tortillas
2 cups shredded mexican blend cheese
1 box Spanish rice, prepared
1 cup coarsely crushed tortilla chips

Heat oven to 350 degrees and spray casserole dish with cooking spray.

Mix 1 cup salsa with refried beans, mix remaining salsa with black beans. Line baking dish with 3-4 tortillas, overlapping to fit. Spread refried bean mixture over tortillas, evenly. Top with half the black bean mixure and half the cheese. Layer 3-4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining black bean mixture and cheese. Top with crushed chips.

Bake 30-40 minutes or until hot in center and bubbling along sides.

**Original recipe called for 1 lb cook ground beef instead of black beans.

*** I plan on adding black olives to this recipe next time.

****I have not tried freezing yet so I'm not labeling it as a freezer meal, but I bet it would work. If I try it, I'll come back to update the label.

Mexican Rice Soup

2 cans cream of chicken soup
2 cans chicken broth
3/4 cup finely chopped onion
1 can Rotel diced tomatoes and green chilies
1 lb Velveeta cheese, diced
2 cups cooked rice

Combine soup, broth, onion, tomatoes and green chilies, and cheese. Heat and simmer 15-20 minutes. Add rice. Heat through. Serve hot.

***The original recipe calls for a couple cups of cooked chicken, but we left it out and it tasted really good.

Spicy Black Bean Burgers

INGREDIENTS:
1/2 cup flour
1 small onion, diced
2 cloves garlic, minced
1/2 tsp dried oregano
1 small hot or jalapeno pepper, minced (I used jalapeno)
1 tbsp olive oil
1/2 medium red pepper, diced
2 cups cooked or canned black beans, mashed (I used cooked)
1/2 cup corn niblets
1/4 cup bread crumbs
1/4 tsp cumin
1/2 tsp salt
2 tsp chili powder
2 tbsp parsley, minced (optional)

DIRECTIONS:
1. On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.

2. In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide and shape into 6 patties.

3. Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides.

Makes 6 patties.

***These are very filling! I served them on whole wheat hamburger buns, topped with lettuce and a little salsa. I didn't think they were especially spicy the way I made them, but then that was probably a good thing because my girls don't like spicy as much as I do. ;)

Mexican Fideo Soup with Pinto Beans

3 Tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
8 ounces fideo, vermicelli, or angel hair pasta, broken into 2-inch pieces
1 (14.5 oz) can crushed tomatoes
1 1/2 cups cooked or 1 (15.5 oz) can pinto beans, rinsed and drained
1 (4 oz) can chopped hot or mild green chiles
1 tsp ground cummin
1/2 tsp dried oregano
6 cups vegetable broth
salt and freshly ground black pepper to taste
1/4 cup chopped fresh cilantro, for garnish (optional)

In a large soup pot, heat 1 Tbsp. of the oil over medium heat. Add the onion, cover, and cook until soft, about 10 minutes. Stir in the garlic and cook 1 minute longer. Remove the onion mixture with a slotted spoon and set aside.

In the same pot, heat the remaining 2 Tbsp. of oil over medium heat, add the noodles, and cook until golden, stirring frequently, 5 to 7 minutes. Be careful not to burn the noodles.

Stir in the tomatoes, beans, chiles, cumin, oregano, broth, and salt and pepper to taste. Stir in the onion mixture ad simmer until the noodles are tender, 10 to 15 minutes. Ladle into soup bowls, garnish with cilantro if desired, and serve.

**I used thin spaghetti for the pasta and found that 8 ounces was too much. As the soup sat, it soaked up all of the liquid. It still tasted great, but was more of a pasta dish than a soup. I think next time I'll use about half. (I used thin spaghetti because I could get it in whole wheat.)

***I didn't have canned chiles so I just put in a couple tablespoons of canned jalepenos instead. I think when it comes to the chiles, you can add whatever you like to get the heat you want.

Potato Enchiladas

2 tablespoons canola oil
6 potatoes, peeled and shredded
1 (8 ounce) package processed cheese,melted
2 (10 ounce) cans diced tomatoes with green chile peppers, drained
1 cup frozen peas, thawed
1 cup frozen corn,thawed
12 (8 inch) flour tortillas

DIRECTIONS:
1. Preheat oven to 350 degrees. Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
2. Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
3. Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture. Bake 20 minutes.

Refried Bean and Salsa Quesadillas

1 Tbsp canola oil, plus more for frying
1 1/2 cups cooked or 1 can pinto beans, drained and mashed
1 tsp chili powder
4 flour tortillas
1 cup salsa
1/2 cup minced red onion (optional)

In a medium saucepan, heat the oil over medium heat. Add the mashed beans and chili powder and cook, stirring, until hot, about 5 minutes. Set aside.

Spoon about 1/4 cup of the beans across the bottom half of a tortilla. Top the beans with salsa and onion. Fold top half of the tortilla over the filling and press slightly.

In large skillet heat a thin layer of oil over medium heat. Place folded quesadillas, 1 or 2 at a time, into the hot skillet and heat until hot, turning once, about 1 minute per side.

Cut quesadillas into 3 or 4 wedges and serve immediately.

*If in a hurry, you can use canned refried beans instead of the pinto beans and chili powder, and just skip the first step.

Black Bean and Corn Burritos

1 Tbsp olive oil
1/2 cup chopped onion
1 1/2 cups cooked or 1 can black beans, drained and rinsed
1/2 cup frozen corn kernels, thawed
1/2 cup salsa
4 flour tortillas, warmed

In a sauce pan, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the beansa nd mash them until broken up.

Add the corn and salsa, stirring to combine. Simmer, stirring, until the bean mixture is hot, about 5 minutes.

Spoon 1/2 cup of mixture down the center of a tortilla. Roll up tightly, tucking in the sides. Serve seam side down.

*As is, this is a Vegan recipe. However, you can also opt to add shredded cheese, sour cream, and shredded lettuce if desired.

Basic Enchilada Recipe

This is a really bare-bones recipe - my family doesn't like fancy foods, like "onions" - so feel free to dress it up with whatever you like. It's more of a "smothered burritos" dish, since I don't like the way enchilada filling comes spilling out when I scoop it from the pan.

1 pound ground beef
Dried onion, salt, pepper
1 can enchilada sauce (we get the big can - Bunny likes it saucy)
Eight flour tortillas
Grated cheese
Sliced olives

Brown ground beef with onion, salt and pepper; pour in enchilada sauce and simmer. Scoop meat sauce onto tortillas; top with cheese and olives and roll up burrito-style. Place in 9x13 baking dish. Pour remaining sauce over enchiladas. Bake uncovered about ten minutes or until bubbly at 425°; then cover with foil, turn heat down to 350° and bake about 25 more minutes.

For bean enchiladas, substitute one can refried beans and sour cream for ground beef and sauce. Spread tortilla with sour cream, then beans, then top with cheese and olives. Pour canned sauce over enchiladas and bake as above.

I made both last night and poured one can of sauce in the ground beef, then split the other can between the bean and the beef.

Chicken Fajitas

1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon chili powder
1 clove garlic, minced
2 dashes hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 onion, thinly sliced
½ green bell pepper, sliced
½ red bell pepper, sliced
Flour tortillas
Sour cream, optional
Shredded lettuce, optional

1. In a large Ziploc bag combine Worcestershire sauce, vinegar, soy sauce, lemon juice, chili powder, garlic and hot pepper sauce. Place chicken and vegetables in bag, and turn to coat. Marinate for 30 minutes at room temperature, or refrigerate for several hours.
2. Spray large skillet with nonstick spray. Empty the bag into the pan, and saute over high heat until chicken and vegetables are cooked through.
3. Serve with warm tortillas. Garnish with sour cream, lettuce, as desired.

Baked Pork Chimichangas

I made these for dinner tonight and was very pleased with them! Which is good, since it made more than 30 and now I have 2 dozen going into the freezer!!! I'm excited to try the same recipe with a beef roast next time, or maybe boneless, skinless chicken. :)

1 pound dried pinto beans
1 boneless pork loin roast (3 pounds), trimmed
3 cans (4 ounces each) chopped green chilies
1 large onion, chopped
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 flour tortillas (6 inches)
4 cups (16 ounces) shredded reduced-fat cheddar cheese (I used colby jack cheese)
2 cups picante sauce (or salsa)
1 egg white
2 teaspoons water

Place beans in a large pot, add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.

Place roast in a dutch oven (or large oven-safe pot). In a bowl, combine chilies, onion, chili powder, and beans. Spoon over roast. Cover and bake at 325 degrees for 1 1/2 hours. Stir in broth; cover and back 30-45 minutes longer or until a meat thermometer reads 160 degrees. Increase oven temperature to 350 degrees.

Remove meat and shred with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons of cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two cookie sheets coated with cooking spray.

In a bowl, whisk egg white and water; brush over top. Bake, uncovered at 350 degrees for 25-30 minutes or until heated through. Serve immediately or cool, wrap, and freeze for up to 3 months.

To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Bake at 400 degrees for 10-15 minutes or until heated through.

Hearty Chicken Enchiladas

1 pound boneless skinless chicken breasts
60 ounces enchilada sauce
2 cans (4 oz each) chopped green chilies
2 cans black beans, rinsed and drained
16 – 20 flour tortillas
2 cups shredded Mexican cheese
Sour cream, optional

In a slow cooker, combine chicken, enchilada sauce, and chilies. Cover and cook on low for 8 hours.

Remove chicken and shred with two forks. Reserve 3 ½ cups cooking juices. Pour remaining cooking juices into a large bowl. Add beans and shredded chicken. Coat two 9x13 pans with cooking spray; add ¾ cup reserved juices to each pan.

Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining juice over top; sprinkle with cheese.

Cover both and freeze one for up to 3 months. Bake the other at 350 degees for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.

To use frozen enchiladas: Thaw in refrigerator overnight. Remove from the fridge 30 minutes before baking. Bake as directed.

Hearty Burritos

½ pound ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 pkg (16 ounces) frozen cubed hash brown potatoes, thawed
1 can black beans, rinsed
1 cup frozen corn, thawed
1 ½ cup salsa
½ cup cooked rice
4 tsp chili powder
½ tsp salt
pepper to taste
2 cups shredded cheddar cheese
10 flour tortillas (burrito size), warmed
Sour cream, chopped tomatoes, additional shredded cheese and salsa, optional

In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, corn, salsa, rice, chili powder, salt and peper. Sprinkle ¼ cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.

Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam down on a greased baking sheet.

Bake at 350 degrees for 25 minutes, or until heated through. Serve with sour cream, tomatoes, additional cheese and salsa, if desired.

To use frozen burritos: Thaw in refrigerator overnight. Bake and serve as directed.

***I personally like these with more flavor, but my family likes them just like this. So, usually I just add hot sauce to mine as I'm eating.

Vegetarian Variation: Omit ground beef.