Tag Archives: black beans

Taco Dip!

Posted on by

DSC_0836 DSC_0840

This is a recipe that My mom started making when I was a kid, and I’ve slowly developed and added to it to make it my own version!

Here it is!:

Ingredients:

1 lb. 90/10 ground beef
1 packet taco seasoning OR homemade taco seasoning (really all you need is chili powder and cumin!)
1 can fat free re-fried beans
1/3 can black beans
3/4 can large black olives (I used the “natural” ones brined in sea salt and water)
1 scallion (green onion)
1 small red bell pepper
1/4 cup salsa
3/4 cup light shredded mexican cheese
1/4 cup frozen corn
2 tsp fresh cilantro

Directions:

Preheat oven to 350 degrees.

Brown ground beef in skillet until fully cooked. I like to use the pampered chef tool specifically for cooking ground beef because it gets it much more finely chopped! Once the beef is chopped and cooked through, drain the fat. (I drain it into a styrofoam cup and freeze it, and then toss it)I then add the taco seasoning and 1 cup of water and stir until well mixed. After seasoning is mixed well, add the can of re-fried beans. Stir until the re-fried beans are well incorporated.

While the hamburger is cooking, slice the black olives, and the scallions and red bell pepper and cilantro.

Spread the hamburger/re-fried bean mixture onto a cookie sheet that has been lined with tin-foil. Then, sprinkle with black olives, bell pepper, cheese, corn, black beans, and salsa. Bake at 350 for 15 minutes, or until cheese is well melted.

Take out and top with the cilantro and scallions… then, if you wish, you can either put into a romaine lettuce leaf and eat a carb free taco… OR, top the whole dip with chopped lettuce, tomatoes, and sour cream, and eat as “Dip” with tortilla chips! YUM!

 

Mini Pepper “Nachos”

Posted on by

Image

These mini-pepper nachos are probably now one of my favorite either “snacks” or light and easy dinners. I followed the recipe exactly, so I cannot claim it as my own… and the picture was taken on my husbands cell phone late at night with bad lighting… 🙂

BUT… this is one I HIGHLY recommend. The only difference is that we use PLAIN Organic Greek Yogurt instead of Sour Cream.

http://www.closetcooking.com/2013/10/mini-pepper-nachos-with-corn-black.html

 

30-minute Southwest Chili

Posted on by

DSC_0693

My recipe is adapted from this original recipe: http://www.realsimple.com/food-recipes/browse-all-recipes/southwestern-beef-chili-corn-00000000006977/index.html

Ingredients

Directions

  1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, garlic and bell pepper and 1/4 cup rotel and cook, stirring, for 3 minutes.
  2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
  3. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
  4. Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper. Then add the corn. (I used 1/2 cup of frozen sweet white corn)
  5. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.
  6. Divide the chili among bowls and top with the Cheddar and scallions.