Cooked chicken or ground beef may be added, serve this with Mexican rice

Amounts may be doubled

Servings 4

INGREDIENTS:

1-1/2 cups crushed nacho tortilla chips, divided

1 (15 ounce) can spicy chili with beans

1 (4 ounce) can chopped green chilies

1 cup sliced ripe olives, drained, divided (can use more)

3/4 cup sour cream

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 (4-1/2 ounce) jar sliced mushrooms, well drained

4 green onions, chopped

shredded lettuce (use as much as you like)

Servings 6

INGREDIENTS:

4 cups nacho tortilla chips, coarsely crushed

1 pound ground beef

1 small onion, chopped

1/2 package taco seasoning mix

3 garlic cloves, minced

salt and fresh ground black pepper, to taste

1 (16 ounce) can chili beans, undrained

1 (8 ounce) can tomato sauce

2 cups Mexi-blend shredded cheese (or can use mozzarella cheese

Serve this with a crusty loaf of bread

Servings 4-6

INGREDIENTS:

oil, as needed

1 pound boneless chicken thighs, sliced into fourths ( skin left on or removed, chicken breast is not recommended)

1 medium onion, chopped

1 jalapeno pepper, seeded and finely chopped (optional)

4 large garlic cloves (can use more) 

1 teaspoon crushed chili flakes (or adjust to heat level)

2 teaspoons ground cumin, or to taste

2 (15 ounce) cans white beans, rinsed and drained

1 (14-1/2 ounce) can chicken broth

2 (4 ounce) cans chopped green chilies

seasoned salt and fresh ground black pepper, to taste

1/2 to 3/4 cup heavy (33-35%) whipping cream

sour cream, as needed

fresh grated Parmesan cheese

INSTRUCTIONS:——————————————

In a medium pot heat oil over medium-high heat (use enough oil to coat the bottom of the skillet).

Add in the chicken; lightly brown on all sides; remove to a plate.

Add in onion and jalapeno; cook for about 3 minutes or until just softened.

Add in garlic, chili flakes and cumin; cook stirring for 2 minutes.

Add the beans, broth, green chilies and whipping cream; bring to a boil stirring constantly.

Add the browned chicken back to the pot.

Reduce heat to low and simmer uncovered for about 45 minutes, seasoning with salt and pepper about halfway through.

Remove from the heat; stir in sour cream until blended (start with 2 tablespoons and add in more until you have reached desired amount).

Ladle into bowls, then top with Parmesan cheese.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorites” folder!

I have made this using a ham bone and the flavor is not as good, I recommend using a large smoked pork hock, plan ahead the beans must soak for 24 hours, this is started in a pot on top of the stove then transfered to a crockpot or use your stovetop-safe crock pot insert, then just transfer to your crockpot

Diced carrots may be added if desired, this soup freezes well

Yield about 12 cups

Servings 8-10

INGREDIENTS:

1 (24 ounce) package mixed dry beans

oil, as needed

2 tablespoons butter

1 large onion,  chopped

6 cloves garlic, minced

2 teaspoons crushed chili flakes, or adjust to taste

2 teaspoons ground cumin

2 quarts chicken stock

1 large smoked pork hock (or 2 small hocks)

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:——————————————–

Soak the beans covered in water overnight, then drain and rinse under cold water.

Heat oil and 2 tablespoons of butter in a large pot (use enough oil to coat the bottom of your pot — if you have one then can use your stovetop-safe crock pot insert).

Add the onions and saute until softened and lightly browned (about 8-12 minutes)

Add in garlic, cumin and chili flakes, cooking for an additional 1 minute.

Add the chicken stock and beans; bring to a boil.

If you are  using a stovetop-safe crock pot insert remove the insert from the stove and place it back in the crock pot, otherwise transfer the mixture to your crock pot.

Add the pork hock and cook on low setting for 10-12 hours.

Remove the pork hock (the meat should fall from the bone)  remove any fat then shred the rest and return it to the pot.

Season the soup well with salt and pepper.

Posted on www.recipezazz.com

Servings

INGREDIENTS:

soy bacon (such as Morning Star, use as much as you like)

1 large onion, finely chopped

4 large garlic cloves, minced

2 teaspoons crushed chili flakes

2 (28 ounce) cans Bush’s vegetarian baked beans

1/4 cup bottled Heinz chili sauce

2 tablespoons Worcestershire

2 tablespoons prepared yellow mustard

1-1/2 tablespoons smoked paprika

1/2 teaspoon ground cumin

brown sugar, to taste (optional)

salt and fresh ground black pepper.

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Grease a 2-1/2 to 3-quart baking dish.

In a large skillet over medium heat, cook soy bacon until limp but not crisp.

Stir in onion and cook until soft and translucent and soy bacon is crisp, about 5 minutes more, adding in the garlic and chili flakes the last few minutes.

Spoon mixture into prepared baking dish.

Stir in baked beans, chili sauce, Worcestershire, mustard, paprika, and cumin.

Add in brown sugar to taste (or you can omit completely if you like).

Season with salt and pepper to taste.

Bake beans, uncovered, until bubbly throughout with a bit of browned crust around the edges of dish (about 45 minutes).

Plan ahead there is a 6 hours refrigeration time for the patties or up to 24 hours

Amounts may be doubled increasing the garlic amount only slightly, these freeze well after cooking

Yield 6 burgers

INGREDIENTS:

1 red bell pepper, finely chopped

1 jalapeno pepper, seeded and finely chopped

2 green onions, finely chopped

1/2 cup frozen corn kernels, thawed

4 large garlic cloves, minced (can use more)

olive oil, as needed

2 (15-ounce) cans black beans, rinsed and drained

1-1/2 teaspoons ground cumin

1/2 teaspoon cayenne (or adjust to taste, or can use hot sauce)

1 teaspoon seasoned  salt, or to taste

1/2 teaspoon fresh ground black pepper (can use more)

1 cup dry breadcrumbs, divided

3 tablespoons chopped fresh cilantro

2 tablespoons mayonnaise

1 large egg, lightly beaten

INSTRUCTIONS:——————————————–

Servings 8-10

INGREDIENTS:

spicy chorizo sausage, sliced (use as much as you like)

oil, as needed

1 large onion, chopped

4 garlic cloves, minced (garlic lovers can use more)

1/3 cup packed dark brown sugar

3 tablespoons Dijon mustard

2 tablespoons finely chopped chipotle chile, canned in adobo sauce

5 (16-ounce) cans navy beans, rinsed and drained

1 (18-ounce) jar barbecue sauce

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–