This makes a huge amount which is a good thing because it’s even better the next day, to kick up the heat add in a finely chopped jalapeno pepper with the onion and use spicy taco seasoning mix, we like extreme spice so I use both, don’t substitute crushed or tomato sauce for the diced it will not work

Amounts may be reduced by half if desired

If you make the spicy version top with cheddar cheese then a dollup of sour cream…

This recipe was developed and tested using long grain white rice

Servings 8

INGREDIENTS:

2 pounds ground beef

1 large onion, chopped (or 1 tablespoon onion powder)

1 medium green bell pepper, seeded and chopped

6  garlic cloves, minced (the more garlic the better, or 1 tablespoon garlic powder)

1 teaspoon crushed chili flakes (or adjust to taste I like extreme heat so I use 1 tablespoon)

2 (1-1/4 ounce) packages taco seasoning mix (can use one package but the flavor will be reduced)

2 teaspoons seasoned salt

1 (14 ounce) can black beans, rinsed and drained (or can use one 14-ounce can corn kernels, drained)

1 cup water (or can use chicken broth)

1 (28-ounce) can diced tomatoes with juice (do not drain the juice)

1 cup uncooked long grain white rice

fresh ground black pepper, to taste

shredded cheddar cheese, optional

INSTRUCTIONS:————————————-

In a large skillet or medium pot cook the beef with chopped onion or onion powder and bell pepper until the meat is no longer brown; drain fat.

Add in the  minced garlic or garlic powder and chili flakes; continue cooking until the beef is lightly browned.

Mix in the taco seasoning mix and seasoned salt then stir until combined, then add in the chicken broth or water and diced tomatoes with juice; stir then bring to boil.

Mix in the rice then season with black pepper.

Reduce heat to low, cover and  simmer for about 40-45  minutes stirring frequently or until the rice is tender.

Serve the hot rice in bowls or on a plate topped with shredded cheddar cheese if desired.

You will also find this recipe on Recipezazz.com

Servings 6-8

INGREDIENTS

2  pounds  fresh green beans, ends trimmed

1-1/2 teaspoons  salt, divided

2  large garlic cloves, minced

1/4  cup olive oil (do not reduce the amount of oil)

1  cup Greek kalamata olives, sliced (or use another brine cured olive of choice)

2  plum tomatoes,  chopped

2 tablespoons red wine vinegar

1 tablespoon  fresh oregano, finely chopped

1/2  teaspoon fresh ground black  pepper

fresh lemon juice, optional

1 cup crumbled feta cheese (can use more)

All amounts may be easily doubled

Servings 4

INGREDIENTS:

2 medium green bell peppers, seeded (choose bell peppers with flatter bottoms)

1 /2 pound ground beef

1/2 medium onion, chopped

1 small jalapeno pepper, seeded and finely chopped, optional

3 garlic cloves, minced

1 (14 ounce) can black beans, rinsed and drained

1 (8 ounce) can tomato sauce (or can use picante sauce)

1/2 package taco seasoning mix

seasoned salt and fresh ground black pepper, to taste

shredded cheddar cheese (use as much as you like)

chopped tomatoes

sour cream

INSTRUCTIONS:———————————-

Grease an 8 or 9-inch baking pan.

Cut tops off peppers and remove seeds.

In a large pot cook peppers in boiling water for 3-5 minutes.

Using long tongs carefully remove the peppers from the pot then immediately rinse under very cold water.

Place upside down on a clean tea towel to drain while making the filling.

In a large skillet cook beef with jalapeno pepper, onion and garlic over medium heat until meat is no longer pink; drain.

Stir in the beans, tomato sauce or picante sauce and taco seasoning; bring to a boil; reduce heat to low and simmer, uncovered for about 15-20 minutes stirring frequently.

Season with seasoned salt and black pepper to taste.

Place the peppers into the baking dish

Preheat oven to 350 degrees F.

Spoon/divide the filling into peppers.

Bake uncovered for 20-25 minutes or until peppers are fork-tender.

Remove peppers from oven then sprinkle with shredded cheddar cheese; return to oven for about 5-8 minutes.

Top with chopped tomatoes and sour cream if desired.

For meat-lover’s feel free to use a ground beef chili

Yield 8 rolls

INGREDIENTS:

1 (15 ounce) can vegetarian chili with beans, spicy or mild (can use homemade chili if desired)

1 (15 ounce) carton ricotta cheese

3 cups shredded Mexican cheese blend or cheddar cheese, divided

1 (4 ounce) can chopped green chilies

2 to 4 teaspoons taco seasoning mix, or to taste

1/2 teaspoon seasoned salt, or to taste

8 lasagna noodles, cooked and drained

1 (16 ounce) jar salsa, spicy or mild

INSTRUCTIONS:————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Spread a thin layer of salsa over the bottom of the baking dish.

In a large bowl combine the first six ingredients (using 1-1/2 cups shredded cheddar cheese and starting with 2 teaspoons of taco seasoning mix and adding in more to taste if needed).

Spread about 1/2 cup on each noodle; carefully roll up.

Place seam side down baking dish.

Cover and bake for about 25-30 minutes.

Uncover then sprinkle with remaining 1-1/2 cups shredded cheese then drizzle the remaining salsa over the cheese.

Return to oven and bake 10-12 minutes longer or until heated through.

Taken from my “Favorites” folder!..

Once you make this you will crave it often

Test Kitchen Notes; to take this to another level use grilled corn removed from the cob, make certain to use only cold rice, brown rice works well also, make this as spicy as you like buy adjust the salsa heat level, for more heat add in a minced and seeded jalapeno pepper

Servings 4-6

INGREDIENTS:

2 cups cold cooked white rice

1 (14 or 15 ounce) can black beans, rinsed and drained

1 cup frozen whole kernel corn, cooked and drained

1/2 red bell pepper, seeded and finely chopped

2 green onions, chopped (or to taste)

1/3 cup chopped fresh cilantro

1/3 cup salsa (use mild or medium salsa)

1/4 cup mayonnaise

1/2 teaspoon ground cumin

1/4 to 1/2 teaspoon garlic powder

salt and fresh ground black pepper, to taste (I use seasoned salt)

INSTRUCTIONS:——————————

Quinoa may be found in the rice or cereal section of your supermarket, it may also be found in the organic food section

Servings 6-8

INGREDIENTS:

1 cup dry quinoa, rinsed

2 cups water

1  (10 ounce) package frozen chopped spinach, thawed and hand-squeezed dry

1-1/2 cups crumbled feta cheese

1-1/2 cups cherry tomatoes, halved

3/4 cup canned black beans, rinsed and drained

1/2 cup chopped seeded peeled cucumber

1/2 cup sliced pepperoncinis

1/2 cup kalamata olives, pitted and halved (or use similar brine-cured)

3/4 cup Greek-style salad dressing, divided

salt and fresh ground black pepper, to taste

INSTRUCTIONS:——————————–

In a small saucepan bring quinoa and water to a boil; reduce heat, then cover and simmer for 12-15 minutes or until water is absorbed.

Remove from the heat; fluff with a fork then allow to stand for 10 minutes.

In a large bowl combine the quinoa with spinach, feta cheese, tomatoes, black beans, cucumber, pepperoncinis and olives.

Pour 1/2 cup of Greek-style dressing over quinoa mixture and toss to coat then season with salt and pepper.

Cover and refrigerate for at least 1 hour or more.

Just before serving drizzle remaining 1/4 cup of dressing over salad; toss to coat

Test Kitchen Notes; this soup tastes even better the next day, it is recommended to make a day ahead if possible

Servings 6

INGREDIENTS:

oil ( use enough oil to coat the bottom of the pot, can use vegetable, canola or olive oil)

1 medium onion, chopped

4 large garlic cloves, minced

1 to 2 jalapeno pepper, seeded and finely chopped (or leave the seeds in if you dare!)

1 envelope spicy taco seasoning mix

1 cup chicken broth OR water (can just use a whole can of chicken broth)

1 (32 ounce) can V8 juice

1 (16 ounce) jar salsa (medium or hot)

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

1 (10 ounce) package frozen corn, thawed

seasoned salt and fresh ground black pepper, to taste

2 cups cooked cubed chicken (or use as much as you like)

shredded cheddar cheese

sour cream

INSTRUCTIONS:————————————–

In a saucepan heat oil over medium-high heat; add in onion; cook for about 3 minutes.

Add in garlic and jalapeno pepper; cook stirring for 2 minutes.

Add in taco seasoning; cook stirring for 1 minute.

Stir in chicken broth or water, V8 juice, salsa, black beans and corn; bring to a boil.

Reduce heat and simmer partially covered  for about 30 minutes, seasoning with salt and pepper about halfway through).

Add in the chicken; simmer for another 25-30 minutes.

Ladle into bowls then top with shredded cheddar cheese and sour cream.