Taco Chili

Tacos are awesome. And I still have yet to make the perfect chili. This was different, I'd probably make it again, but probably won't be requesting it anytime soon. It was like it sounds-taco chili. Also make sure you use AT-LEAST a 6-quart slow cooker!

I only remembered to take pictures of the onions....oops!

Taco Chili-adapted from Make It Fast, Cook It Slow by Stephanie O'dea
Total Time: 8 hours
Serves 12

• 1 pound ground beef, browned and drained
• 1 medium onion, chopped
• 2 (15-ounce) cans kidney beans
• 2 (15-ounce) cans pinto beans
• 2 (15-ounce) cans corn with their juices
• 1 (28-ounce) can diced tomatoes with their juices
• 1 (14-ounce) can tomatoes with chiles and their juices
• 1 packet taco seasoning
• 1 packet ranch dressing mix
• sour cream and cheddar cheese for garnish

Put the meat and onion in a slow cooker. Drain and rinse beans, and add to the cooker. Add corn and tomatoes. Stir in the contents of both seasoning packets. Cover and cook on low for 8 hours. Once done, top with sour cream and cheese if desired.

Haystacks

Tacos and taco salad are one of my favorite things. This was a vegetarian twist on a taco salad and it was FANTASTIC! Making the homemade tortillas was so nice. We've used corn tortillas in a few recipes before, and Scott hates them! he actually likes them in this one! This dish just has so much flavor, and with the beans, you don't miss not having any meat. This would be great to make for lunch someday too!

Haystacks

Haystacks - Adapted from Every Day with Rachael Ray

Total Time: 30 Minutes

Serves 4

• 8 corn tortillas, halved, then cut crosswise into 1/4 inch strips
• 2 tablespoons olive oil
• Salt to taste
• Pepper to taste
• 2 cans (15 ounces each) pinto beans
• 1 1/2 cups jarred mild tomato salsa
• 1/2 head romaine lettuce shredded
• 1 cup shredded monterey jack cheese
• 1/4 cup sour cream
• 1/4 cup black olives, sliced

Preheat the oven to 400 degrees. IN a large bowl, toss the tortilla strips with olive oil and season to taste with salt and pepper. Arrange on a single layer on a baking sheet and bake until crisp, about 8 to 10 minutes. Let cool.

Meanwhile, in a medium saucepan, combine the beans and 1 cup salsa; bring to a simmer over high heat. Lower the heat to medium and cook, stirring, until thickened, about 5 minutes.

Allow diners to create their own haystacks with lettuce, bean mixture, topped with cheese, tortilla strips, sour cream and/or black olives.

Baked Bean Soup

As I said in my baked bean post--I'm not a huge bean fan. I'll still try it when I come across a recipe though! This soup definitely wasn't bad, but it reminded me of a meatless chili! I'm not even sure what I'd do to change the recipe, but I don't think it'll get made again...

Photo Courtesy of Crockpot365

Baked Bean Soup-Adapted from More Make It Fast Cook It Slow by Stephanie O'Dea

Total Time: 8 Hours

Serves 6

• 1 (15-ounce) can white kidney beans, or pinto beans (if you are going to use dry, pre-soak 2/3 cup overnight, and then cook until beans are soft)--no need to drain canned beans
• 1 cup finely diced onion (I used 2 minis)
• 1 cup diced carrot
• 3 teaspoons dijon mustard
• 2 tablespoons unsulphured molasses
• 1 tablespoon gluten free soy sauce
• 2 teaspoons apple cider vinegar
• 1 tablespoon chili powder
• 1 (14.5-ounce) can fire roasted tomatoes (and juice!)
• 2 cups water
• salt to taste before serving

Use a 5-6 quart slow cooker. Put beans into pot, and top with onion and carrot. Add all seasonings and spices. Pour in the entire can of tomatoes, and add water. Stir.

Cover and cook on low for 7-8 hours, or on high for 4-5. If your beans were dry, you might need to go as long as 10 hours, depending on altitude and humidity.

Before serving, pulse a bit with a hand-held stick blender to blend some of the beans. This will thicken your broth and provide a richer flavor. If you don't have a stick blender, scoop out about 1 cup of liquid and pulse CAREFULLY! in a traditional blender, and stir back into the crock.

Beans and Franks Bake

At first I was very hesisitant to make this recipe. I'm normally not a huge fan of baked beans. This, however, was absolutely delicious! The cornbread topping is what definitely did me in! This was also super easy!!!

I used turkey sausage instead of normal hotdogs. This recipe is for two dishes, where you can freeze one for up to 3 months. This is for sure awesome for when you want to prepare stuff ahead of time. I just made one casserole since I didn't know if I would like it or not, but I would definitely make two in the future!

From Taste of Home's Easy Back to School Meals

Beans and Franks Bake
Makes 2 casseroles-8 servings
Prep 20 minutes  Bake 40 minutes

• 2 packages (8-1/2 ounces each) corn bread/muffin mix
• 1 can (28 ounces) baked beans
• 4 hot dogs, halved lengthwise and sliced
• 1/2 pound sliced bacon, cooked and crumbled
• 1 cup ketchup
• 1/2 cup packed brown sugar
• 1/2 cup chopped onion
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Prepare corn bread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with corn bread batter.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.

To use frozen casserole: Remove from the freezer 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through.