Spicy Beef and Cheese Enchiladas

SAUCE INGREDIENTS
• 1 tablespoon vegetable or canola oil
• 1 tablespoon all-purpose flour
• 1 28-oz can enchilada or red sauce
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro

MEAT INGREDIENTS
• 1 1/2 pounds ground beef
• 1 medium onion diced
• 2 – 4oz cans diced green chillies
• 1/2 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon red pepper flakes
ADDITIONAL INGREDIENTS
• 10 flour (or corn) tortillas
• 3 cups grated sharp cheddar cheese
• 5 green onions chopped
• 1/2 cup chopped cilantro

DIRECTIONS
1. SAUCE – in a saucepan, combine oil and flour over medium heat to create a paste. After a minute or so, add your enchilada sauce, chicken broth and salt. Bring to a boil, then reduce the heat to low and simmer for about 30-45 minutes. At around the 40 minute mark, add in the cilantro.
2. MEAT – While the sauce is simmering, brown the hamburger meat along with the onions. When cooked through, drain fat. Stir in the green chillies, salt, chili powder, ground cumin and red pepper flakes.
3. Preheat the oven to 350 degrees.
4. Pour about 1/2 cup of sauce on the bottom of a 9 x 13 inch casserole dish.
5. In a small baking pan (I used a round cake pan), pour some of the sauce into the bottom. Dip each tortilla into the sauce so that both sides are coated, then add the ground beef mixture, shredded cheddar, and a few sliced green onions.
6. Roll up the tortilla nice and tight and place in the bottom of the pan.
7. Continue this process until you have no more tortillas and filling left. Pour remaining sauce over the top of the enchiladas and top with remaining shredded cheddar.
8. Bake for around 20 minutes. You’ll know it’s done when the cheddar cheese is all gooey and melted!
9. Top it off by adding a little fresh green onion and cilantro, and a dollop of sour cream.

Taco Casserole

1 lbs ground beef or lean turkey - browned and drained
1 can re-fried beans
1 8 oz sour cream
1 small jar taco sauce
Layer the browned meat in the bottom of a 9 x 13 dish. put the re-fried beans on top, then the taco sauce, sour cream and top with shredded cheese. Bake at 350 till cheese melts on top - great as a dip with chips or as the base of a meal

Duncan Baked Beans - best around! In the Bean Pot

4 cans pork n beans
2 lbs ground beef, chuck or ground turkey - browned and drained
1 small onion diced
1/2 bell pepper diced
1 cup brown sugar
1 cup ketchup


Put all in the bean pot - put in over at 350 for 1 hour - it's a meal in itself - my family loves this one too! 
Named after the friend that shared it with us - thanks Bill & Debbie

Enchilada Casserole

•1 pound lean ground beef (90% lean)

•1 large onion, chopped

•2 cups salsa

•1 can (15 ounces) black beans, rinsed and drained

•1/4 cup reduced-fat Italian salad dressing

•2 tablespoons reduced-sodium taco seasoning

•1/4 teaspoon ground cumin

•6 flour tortillas (8 inches)

•3/4 cup reduced-fat sour cream

•1 cup (4 ounces) shredded reduced-fat Mexican cheese blend

•1 cup shredded lettuce

•1 medium tomato, chopped

•1/4 cup minced fresh cilantro

 Directions

•In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

• Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro. Yield: 8 servings.

Taco Pizza

• 1 lb. ground beef

• 1 envelope taco seasoning mix

• 2 (8 oz.) cans Pillsbury crescent rolls

• 1 (16 oz.) can refried beans (I used the jalapeño kind)

• 2-3 cups shredded cheddar cheese or Mexican blend

• 1/2 cup chopped tomatoes

• 1/4 cup sliced black olives

• 4 green onions, chopped

 1. Heat oven to 375 degrees.

 2. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.

 3. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown.

 4. Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer.

 5. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately. Makes 12 main dish servings or 48 appetizers.

Stuffed Bell Peppers

 4 bell peppers - slice the tops off and remove the seeds
Chop up 1/2 cup of purple onion
bell pepper tops
2 tsp of seasoning salt
1 pound of ground beef...
1/4 cup of ketchup
Mix all the ingredients together and pack it into the bell peppers. Place bell peppers in your bean pot place the lid on and place in the microwave for 20 minutes on high. Carefully remove lid from bean pot and serve on a bed of lettuce and tomatoe wedges for a carb free meal.
Healthy can be fast with our bean pots. 30 minutes from prep to table.

Bean Pot Maple & Brown Sugar Pork Tenderloin

 Ingredients:
2 lbs pork tenderloin (I used 2 that were about 1 pound each)
salt and pepper to taste
1 clove garlic, minced
1/4 cup maple syrup (use only 2 tablespoons if you are usi...ng pure maple syrup)
4 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon balsamic vinegar (or cider vinegar works too)
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon cornstarch
1 tablespoon cold water
Directions:
Sprinkle tenderloins lightly with salt and pepper. Place pork in a bean pot. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork. Turn pork to coat thoroughly. Cover and cook at 350 for 1 to 2 hours hour
If you want thicken juices - take the juice from the loin (leave the loin in the Bean Pot but put the juices in a saucepan). Simmer juices for 8 to 10 minutes. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Pour back over the loin in the bean pot - put lid on and it will stay warm for up to 2 hours. Serve pork sliced with the thickened juices
Recipe adapted to fit the Bean Pot with less steps and faster cooking.
http://www.sixsistersstuff.com/2013/01/slow-cooker-maple-and-brown-sugar-pork.html

Easy Bean Pot Meatballs

•1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
•1 cup KC Masterpiece® or favorite sauce
•1/2 cup sweet-and-sour sauce

Directions...
•Place the meatballs in a Bean Pot cover and microwave on high for 3-4 minutes or until heated through. In a small bowl, combine the sauces
• Pour over meatballs; cover and microwave on high for 1-2 minutes, stirring occasionally. Yield: 2 dozen.

Editor's Note: This recipe was tested in a 1,100-watt microwave.
AI adapted recipe for the Bean Pot
http://www.tasteofhome.com/Recipes/Easy-Meatballs
Nutritional Facts 1 meatball equals 60 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 233 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein.

Easy Chilaquiles

1 ½ cups green tomatillo salsa
½ cup sour cream
8 Old El Paso® taco shells (from 4.6 oz box)
2 cups shredded deli rotisserie chicken (from 2-lb chicken)...
2 cups shredded Monterey Jack or mozzarella cheese (8 oz)
Additional green tomatillo salsa, if desired
• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In medium bowl, mix 1 1/2 cups salsa and the sour cream.
• Break taco shells into bite-size pieces. Place half of taco shell pieces in casserole. Top with shredded chicken and half of the salsa mixture. Top with half of the cheese. Repeat with remaining taco shell pieces, salsa mixture and cheese.
• Bake uncovered about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving. Serve with additional salsa.
Although traditionally served for breakfast, this recipe makes a delicious lunch or dinner.
Green tomatillo salsa, or salsa verde, is found in the Mexican aisle of most grocery stores
http://www.pillsbury.com/recipes/easy-chilaquiles/94085b65-9de5-4f92-85f2-e7e0cbf63ea4

Taco Cupcakes

• 1 pound ground beef
• 1 (1.25 ounce) package of Old El Paso taco seasoning mix
• 36 won-ton wrappers
• 1 (16 ounce) can Old El Paso re-fried beans
• 36 tortilla chips...
• 2 cups shredded cheddar cheese
• optional toppings: sour cream, diced tomatoes, cilantro, onion

Directions
Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray.
Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.
Place one won-ton wrapper in the bottom of each muffin cup. Layer about 1 Tbsp of re-fried beans on top of each won-ton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a won-ton wrapper, re-fried beans, tortilla chips, taco meat, and cheese.
Bake for 15-18 minutes or until golden brown.
Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, or cilantro)
http://www.the-girl-who-ate-everything.com/2012/04/double-decker-taco-cupcakes.html

Bean Pot Firecracker Casserole 1

1 lb. hamburger browned in the microwave. 
Add 1 can of black beans. 
1 small package of chili seasoning (1/2 package for sissies) to the hamburger and mix. 
Layer two or three small flour tortillas on top of the hamburger mixture. 
In a separate bowl combine 1 can of cream of mushroom soup and 1 can of rotel then spread on top of the tortillas. Top with shredded fiesta or cheddar cheese. 

Microwave on high for 15-20 minutes. Enjoy

Cory's Casserole

2 c. Ground beef (browned and drained)
1 c. shredded cheese
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
... 1 can Ro-tel
1/2 packet taco seasoning (or more- to taste)
1 bag Doritos

Mix all ingredients except the Doritos. Then in your bean pot layer crushed Doritos then beef mixture repeat ending with beef mixture. Sprinkle with more cheese. Cover and bake at 350 until it's nice and bubbly  YUM - thanks Cory

Spiral Pepperoni Bake

1 8 oz. pkg. Spiral Pasta (cooked according to directions)
1 lb. ground beef or turkey with 1 small chopped onion browned together
1 15 oz. can pizza sauce
1 egg
1 cup milk
½ cup shredded parmesan cheese
2 cups shredded mozzarella cheese
1 3½ oz. pkg. sliced pepperoni
Stir pizza sauce into cooked meat mixture and set aside. In the Bean Pot combine eggs, milk and
parmesan cheese, stir well. Drain the pasta and place into Bean Pot – toss well. Top with meat
mixture, mozzarella cheese and pepperoni. Note: I take ½ of the pepperoni and dice it and mix it
with the meat mixture then put the remaining pepperoni on top with the cheese.
Cover and bake at 350 for 20 minutes, uncover then bake an additional 20 minutes.

Bean Pot Sloppy Joes

2 lbs ground beef, 
1/4 cup chopped green bell peppers
1/4 cup chopped onion
cook in microwave for 10 to 12 minutes until ground beef is done.
add
1 Tbsp. grey poupon mustard
1 small bottle of your favorite bar b q sauce
1 small jar of apricot preserves

cook in microwave an additional 5 minutes 
serve on hamburger buns
Delish!!!

Easy Bean Pot Meatballs

Ingredients:
•1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
•1 cup KC Masterpiece® or favorite sauce
•1/2 cup sweet-and-sour sauce

Directions
•Place the meatballs in a Bean Pot cover and microwave on high for 3-4 minutes or until heated through. In a small bowl, combine the sauces
• Pour over meatballs; cover and microwave on high for 1-2 minutes, stirring occasionally. Yield: 2 dozen.

Spiral Pepperoni Pizza Bake

Ingredients:

1 8 oz. pkg. Spiral Pasta (cooked according to directions)

1 lb. ground beef or turkey with 1 small chopped onion browned together
1 15 oz. can pizza sauce
1 egg
1 cup milk
½ cup shredded parmesan cheese
2 cups shredded mozzarella cheese
1 3½ oz. pkg. sliced pepperoni

Drections.
Stir pizza sauce into cooked meat mixture and set aside. In the Bean Pot combine eggs, milk and
parmesan cheese, stir well. Drain the pasta and place into Bean Pot.  Mix well. Top with meat mixture, mozzarella cheese and pepperoni. Note: I take ½ of the pepperoni and dice it and mix it with the meat mixture then put the remaining pepperoni on top with the cheese.
Cover and bake at 350 for 20 minutes, uncover then bake an additional 20 minutes.

Taco Bake

Ingredients:

1 lb. ground beef or chuck

1 pkg. taco seasoning mix

2 cans crescent rolls
2 cups Mexican shredded cheese

Directions

Brown & drain meat then add the taco seasoning mix according to directions. Remove from

heat & stir in the shredded cheese - mix together
Spray a casserole baking dish with PAM. Lay 1 can of the crescent rolls in bottom of the dish.
Pour in the meat mixture over the crescent roll base then cover the top with the other can of
crescent rolls
Bake at 375 degrees until golden brown on top.

Can serve with salsa, chips lettuce, onions, tomatoes or cheese or use it as a casserole and eat it
alone.

Stuffed Bell Peppers

Ingredients:
4 bell peppers - slice the tops off and remove the seeds
Chop up 1/2 cup of purple onion
bell pepper tops
2 tsp of seasoning salt
1 pound of ground beef
1/4 cup of ketchup

Directions:

Mix all the ingredients together and pack it into the bell peppers. Place bell peppers in your bean pot place the lid on and place in the microwave for 20 minutes on high. Carefully remove lid from bean pot and serve on a bed of lettuce and tomatoe wedges for a carb free meal.
Healthy can be fast with our bean pots. 30 minutes from prep to table.