Serve this salad right away or chill until ready to serve

Can add in some fresh or dried herbs of choice

This also will work well using a Greek-style vinaigrette, omitting the jalapeno and using feta in place of the Monterey Jack cheese

Servings 4-6

INGREDIENTS:

1 cup uncooked  pearl barley

1 (15-ounce) can black beans, rinsed and drained

1 pint grape or cherry tomatoes, halved

1/2  green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped

2 green onions, chopped

Monterey Jack cheese, cut into very small cubes (about 1/4-inch, use as much as you like)

juice of 1 extra-large lemon (if you like a stronger lemon flavor then use 2 lemons)

1/4 cup olive oil (can use more)

1 teaspoon seasoned salt

1/8 teaspoon cayenne pepper (optional)

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————–

This may be fully prepared ahead and refrigerated until ready to bake

Servings 4-6

INGREDIENTS:

6 slices bacon, diced

1/2 small green bell pepper, seeded and chopped (about 1/3 cup)

1 small onion, chopped

4 garlic cloves, finely chopped

2 (15 ounce) cans pork and beans

1/3 cup barbecue sauce (preferable hickory flavored)

1/3 cup packed brown sugar

2 tablespoons prepared yellow mustard

1 teaspoon garlic powder (yes more garlic!)

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1/2 teaspoon liquid smoke seasoning

INSTRUCTIONS:——————————————-

Preheat oven to 350 degrees F.

Grease a 1-quart baking dish (I have also used an 11 x 7-inch baking dish).

In a skillet cook bacon until crisp; drain and reserve drippings in the pan.

In the same skillet saute green pepper and onion in drippings until crisp-tender (do not saute until very soft) .

Add in garlic; cook 1 to 2 minutes.

Drain one can of baked beans.

In a bowl combine both cans beans, barbecue sauce, brown sugar, mustard, garlic powder, salt, pepper, liquid smoke and the sauteed green pepper/ onion mixture.

Transfer to baking dish.

Bake uncovered for 45-50 minutes or until thickened.

Sprinkle with cooked diced bacon.

Servings 8-10

INGREDIENTS:

1-1/2 pounds ground beef

2 envelopes taco seasoning, divided

1 medium head iceberg lettuce, chopped

1 (12 ounce) package nacho tortilla chips, coarsely crushed

1-1/2 cups grape tomatoes, halved

1 (16 ounce) can black beans, rinsed and drained

2 (2-1/4 ounce) cans sliced ripe olives, drained

1-1/2 cups shredded cheddar cheese

1 medium red onion, chopped

2 (4 ounce) cans chopped green chilies

1-1/2 cups Thousand Island salad dressing

1-1/3 cups salsa

1/4 cup sugar, or to taste

seasoned salt and fresh groung black pepper, to taste

INSTRUCTIONS:———————————————–

In a Dutch oven over medium heat, cook beef with one envelope plus 2 tablespoons taco seasoning until no longer pink; drain.

In a large serving bowl combine the lettuce with crushed tortilla chips, tomatoes, black beans, olives, cheddar cheese, red onion, green chilies and beef mixture.

In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.

Season with seasoned salt and pepper to taste.

Serve immediately.

This was tested using Bush’s Original baked beans, for best flavor I recommend using that brand, this is a sweeter baked bean recipe, you could reduce the sugar amount on the top to 1/2 cup, I prefer it using the amount stated, 1 teaspoon liquid smoke is a great addition

Servings 3-4

INGREDIENTS:

1/2 pound bacon, chopped

1 medium onion, chopped

butter or oil, if needed

2 large garlic cloves, minced

1 (28 ounce) can Bush’s Original baked beans

3 teaspoons Worcestershire sauce

1 tablespoon ketchup

1 tablespoon prepared yellow mustard

1 cup brown sugar, divided

1 teaspoon each seasoned salt and fresh ground black pepper

Use only grilled chicken for this

Servings 4

INGREDIENTS:

oil, as needed

2 poblano chile peppers, chopped

1 large red bell pepper, seeded and chopped

1 large red onion, chopped

6 large garlic cloves, minced

2 tablespoons tomato paste

2 (14-1/2 ounce) cans Del Monte Zesty Chili Style diced tomatoes

1 (16 ounce) can navy beans

1  (15 ounce) can black beans, rinsed and drained

1  (12 ounce) can beer

1  (1.25 ounce) envelope white chicken chili seasoning mix (such as McCormick White Chicken Chili Seasoning mix

seasoned salt and fresh ground black pepper, to taste

4 cups chopped grilled chicken, cubed (can use more)

Taken from my “Favorites” folder!

Yield about 3 quarts

INGREDIENTS:

1-1/2 pounds lean ground beef (can use 2 pounds)

1 medium onion, chopped

6 garlic cloves, minced

1 large jalapeno pepper, seeded and chopped

2 teaspoons crushed chili flakes, or adjust to heat level

1 envelope spicy Old El Paso taco seasoning mix

2 (15 ounce) can pinto beans, rinsed and drained

2 (14-1/2 ounce) cans diced tomatoes, undrained

1 to 2 (4-ounce) cans green chilies

2 cups chicken broth or water

1 (15 ounce) can black beans, rinsed and drained

1 (14-3/4 ounce) can cream-style corn

1 envelope Hidden Valley dry ranch salad dressing mix

seasoned salt and fresh ground black pepper, to taste

sour cream

corn chips

INSTRUCTIONS:——————————————–

In a large Dutch oven, brown beef and onion until no longer pink.

Drain fat add in garlic, jalapeno and chili flakes and continue cooking until the beef is browned (this may take aboput 10-12 minutes I like to add in a few tablespoons of oil to speed up the browning).

Add the pinto beans, tomatoes, green chilies, chicken broth or water, black beans, corn and salad dressing mix; bring to a boil then reduce heat, cover and simmer for about 45 minutes, stirring occasionally and seasoning with seasoned salt and pepper about halfway through cooking and then again at the end if needed.

Ladle into bowls and dollup with sour cream and serve with corn chips.

Servings 8-10

INGREDIENTS:

1-1/2 pounds ground beef

1 medium onion, chopped

4 garlic cloves, minced

1/2 teaspoon crushed chili flakes, optional or to taste

1 (16 ounce) can refried beans

1 package taco seasoning mix

2-1/2 cups salsa (mild or medium)

1 (15 ounce) can black beans, rinsed and drained

1 (10 ounce) can Old El Paso enchilada sauce

1 (4 ounce) can chopped green chilies

1/2 teaspoon fresh ground pepper

seasoned salt, to taste

6 (10-inch) flour or corn tortillas

3 cups shredded cheddar cheese, divided (can use more)

chopped tomatoes and sour cream, optional

INSTRUCTIONS:———————————–

Preheat oven to 375 degrees F.

Set oven rack to lowest position,

Grease a 13 x 9-inch baking dish.

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and crushed chili flakes; cook 1 minute longer.

Stir in taco seasoning mix and refried beans until combined.

Drain fat then stir in the salsa, black beans, enchilada sauce, green chilies; cook stirring over low heat for about 20 minutes.

Season with seasoned salt and black pepper.

Spread 1 cup meat mixture into baking dish.

Layer with two tortillas, a third of the meat mixture and 1 cup cheese.

Repeat layers.

Top with remaining tortillas and meat mixture.

Cover and bake for for 30 minutes.

Uncover then sprinkle with remaining cheese then return to oven and bake 5-8 minutes longer or until cheese is melted.

Let stand for 10 minutes before serving.

Garnish with tomatoes and sour cream if desired.